You've heard of zucchini pizzas, now get ready for a new pizza recipe that you will fall in-love with. Introducing my Mini Eggplant Pizzas; these tender, hearty pizzas are completely grain-free, swapping out the crust for delicious eggplant slices. Whether you're looking to make healthier swaps as we move into 2023, or are looking for a way to get more veggies into a picky kid's diet, I promise that you will fall in-love with these adorable bite-sized pizzas!
Ingredients
- 2 Medium-Large Eggplants
- 1 Tablespoon Olive Oil
- 1 Pound Lean Ground Beef
- 1 Tablespoon Italian Seasoning
- ½ Teaspoon Sea Salt
- ½ Teaspoon Black Pepper
- 1 Jar Marinara Sauce
- ½ Cup Fresh Basil chopped; optional
- 1 Cup Mozzarella Cheese shredded
Instructions
- Start by preheating your oven to 400 F and line two baking sheets with parchment paper. Set aside.
- Next, take your eggplant and slice it into rings that are approximately 3/4 inch to 1 inch thick, each. Once done, line up your eggplant rings onto the baking sheets.
- Sprinkle sea salt over the eggplant rings to draw out some of the moisture, and let them sit for about 10 minutes.
- While the eggplant is sitting, prepare the meat mixture. Heat a large pan, on the stove, over medium heat and add in your olive oil. Once the oil is hot, add in your ground beef, Italian seasoning, sea salt, and black pepper.
- Mash and stir your ground beef until it is browned and cooked all the way through. Then, once your beef is fully cooked, pour in the marinara sauce and stir until the meat is fully covered in the sauce.
- Let the beef cook in the sauce for about 10 minutes, then turn off the heat and let it sit while you prepare the rest of the dish.
- Now that the eggplant has had time to have the moisture drawn out of it, place the trays with the eggplant into the oven and bake at 400 F for 16-18 minutes.
- Once the eggplant is fully cooked, remove them from the oven and top each eggplant ring with your beef mixture, followed by a sprinkle of mozzarella cheese. If using fresh basil, chop up your basil finely and add it on top of the mozzarella.
- Finally, turn on the broiler setting on your oven and pop your mini eggplant pizzas back in the oven for 4-5 minutes. Just watch them carefully so they don't burn!
- Once the cheese is fully melted and golden, remove them from the oven, serve, and enjoy! If you have any leftovers, let them cool fully, then place them in an airtight container and store them in the fridge for up to one week.
Calories: 315kcal | Carbohydrates: 11g | Protein: 33g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 1660mg | Potassium: 956mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1087IU | Vitamin C: 12mg | Calcium: 255mg | Iron: 5mg
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