4

Mini Eggplant-Pizzas Margherita

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

uncooked eggplant(s)

1 large, cut into twelve 1/4-inch-thick slices

marinara sauce

½ cup(s)

minced garlic

1½ tsp

crushed red pepper flakes

tsp

fresh mozzarella cheese

4 oz, coarsely grated (1/2 cup)

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
Notes
A tasty addition to this recipe would be thinly sliced turkey pepperoni (will affect SmartPoints).

A happier, healthier you starts here