They’re cheesy, saucy, and easy to make – margarita eggplant pizzas! If you’re looking for a fun, quick, and satisfying entree, you’ve come to the right recipe.
Feeling like pizza tonight, but a little healthier? Try these mini eggplant pizzas instead! They require just 30 minutes to make, one baking sheet, and minimal prep work.
Even if you’re an eggplant skeptic, I think these eggplant pizzas may sway you. They’re baked until soft and tender, then topped with pizza sauce and mozzarella cheese. And what doesn’t taste amazing smothered in sauce and cheese?
What’s in margarita eggplant pizzas?
You just need a few simple ingredients to make these little pizzas. You probably have most of them in your pantry already!
Eggplant: Instead of dough, eggplant is the base of your pizzas. Choose an eggplant that’s wide and fat to get larger slices.
Pizza sauce: Choose any kind you like!
Mozzarella cheese: I recommend part-skim shredded cheese, as it has a lower moisture content than fresh mozzarella.
Fresh basil: Basil is an essential component to a margarita pizza! Fresh is best, but use dried if you can’t find it.
Cherry tomatoes: The best margarita pizzas have fresh tomato slices, in my opinion. I used cherry tomatoes because they’re small and fit nicely on the eggplant pizzas.
How to make this recipe
Slice eggplants into thin rounds.
Toss with olive oil, salt and pepper.
Bake for 15 minutes, then broil for 5 minutes.
Remove the baked eggplant slices from the oven.
Top with sauce, cheese, and cherry tomatoes.
Remove from the oven again, and add a fresh basil leaves to each pizza.
So, what are you waiting for? It’s time for an eggplant pizza party! Serve these little guys alongside a big green salad and some crusty bread, and you have a well balanced, satisfying, vegetarian meal.