Mini eggplant margarita pizzas
4
Points®
Total time: 45 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Here’s a fabulous appetizer, or main meal when paired with a bowl of veggie soup or a salad.
Ingredients
Eggplant
1 medium
Store-bought marinara sauce
½ cup(s)
Minced garlic
1½ tsp(s)
Crushed red pepper flakes
⅛ tsp(s)
Fresh mozzarella cheese
4 oz
Fresh basil
12 leaf/leaves
Instructions
1
Preheat oven to 425°F. Line a baking pan with parchment paper.
2
Arrange eggplant slices on prepared pan, leaving space between each. Roast until bottoms are well browned, 10-15 minutes; flip over. Roast until evenly browned, 10 minutes more. Cool for 5 minutes on an oven-safe wire rack.
3
Combine marinara sauce, garlic and red pepper flakes in a small bowl. Spread 2 tsp sauce across each cooled eggplant slice (on wire rack); top each with 1/2 tablespoon mozzarella.
4
Carefully place rack on prepared pan; bake until cheese melts, 5 minutes. Garnish each eggplant round with a basil leaf; serve immediately.
5
Serving size: 3 eggplant rounds
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