Another week, another garden based recipe. Nothing is better than some home grown veggies creating the perfect dinner or pre-dinner appetizer. One of my all time favorite garden recipes is Mini Eggplant Pizzas. I LOVE pizza so so much! I mean who doesn’t love pizza on a Friday night after a long week. So finding a way to make pizza a bit healthier, was a major plus in my book. This easy low calorie pizza recipe is a must try for the summer.
To start off we are gonna need some supplies
- 1-2 medium eggplants (slice) *fresh from the garden if you have any
- ½ cup marinara sauce
- 1 tsp. garlic powder
- 1tsp. Italian seasoning
- 2 tbsp olive oil
- Shredded Mozzarella cheese
- Toppings: mushroom slices, spinach, pepperoni, Italian sausage, and any other types of toppings you may want
Lets Get Cooking
Preheat oven to 450 degrees. Slice eggplants about 1/2 inch thick. Place parchment paper on baking sheet. Combine olive oil, garlic powder, and Italian seasoning in small bowl. Arrange eggplant slices brushing with olive oil seasoning mixture Bake eggplant slices for 15 minutes. Eggplant will turn golden brown
Turn oven to 500 degrees and set to broil. Add 2 tsp of marinara sauce to eggplant slices, add shredded mozzarella, a sprinkle of Italian seasoning, and any additional desired toppings. Return to oven bake for about 5 minutes or until cheese is melted and slightly golden.
Then its pizza time. Enjoy with some grated parmesan on top, or maybe even some ranch if you are feeling super Midwest. Hope you enjoy this fresh from the garden recipe.