Fake Out Mini Pizzas Eggplant
Say goodbye to carb-heavy takeout with these delectable Fake Out Mini Pizzas made from eggplant! This recipe transforms thick, tender eggplant slices into a gluten-free, low-carb base for customizable personal pizzas that are bursting with flavor. Topped with rich marinara sauce, gooey mozzarella, savory Parmesan, and your favorite toppings—like pepperoni or sautéed veggies—each bite is seasoned to perfection with Italian seasoning and optional fresh basil for a vibrant finish. Quick to prepare and ready in just 40 minutes, this healthier alternative to traditional pizza is perfect for weeknight dinners, light lunches, or party appetizers. Satisfy your pizza cravings guilt-free and serve up these irresistible eggplant mini pizzas today!
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.75 cups Marinara sauce
- 1 cup Shredded mozzarella cheese
- 0.25 cups Grated Parmesan cheese
- 10 pieces Pepperoni slices or other toppings
- 1 teaspoon Italian seasoning
- 2 tablespoons Chopped fresh basil (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or grease it lightly with olive oil.
Slice the eggplant into 1/2-inch thick rounds and lay them flat on a clean surface. Sprinkle both sides with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. Pat the slices dry with a paper towel.
Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on the prepared baking sheet. Sprinkle with salt and ground black pepper.
Bake the eggplant slices in the preheated oven for 15 minutes, flipping them halfway through, until they are tender and lightly browned.
Remove the eggplant slices from the oven and spread about 1 tablespoon of marinara sauce on top of each slice.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the sauced eggplant slices.
Add your desired toppings, such as pepperoni slices, sautéed veggies, or olives, and sprinkle with Italian seasoning for extra flavor.
Return the eggplant pizzas to the oven and bake for an additional 8-10 minutes, or until the cheese is bubbly and golden brown.
Remove the mini pizzas from the oven and let them cool for a few minutes. Garnish with fresh basil if desired before serving.
Serve warm and enjoy your healthy, gluten-free mini eggplant pizzas!
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 8273 mg | 360% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 26.3 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1225 mg | 94% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
