Don’t wanna bother with Fathead dough? Try these alternative mini personal pizzas instead!
These eggplant pizzas are really easy to make, you simply slice the eggplant and roast or grill the slices until the eggplant just starts to turn tender, top it, and then bake them until the cheese gets all melty. Mmmm, I’m drooling.
Don’t skip sweating the eggplant. The salt removes excess moisture; you will see beads of moisture sweating from the eggplant as it sits. … Since the eggplant has less moisture in it, it is able to soak up the oils used when cooking. The result is a more tender, less bitter, and tastier eggplant.
1 large eggplant
1 1/2 tsp avocado oil
4 – 6 slices mozzarella
3 beefsteak tomatoes
1 tsp Italian herb mix
1/4 tsp dried basil
1 tsp sugar-free balsamic vinaigrette
To taste: Himalayan salt, fresh ground pepper, crushed red pepper, garlic powder, onion powder
Slice eggplant in large slices approx 1 in. thick.
Salt both sides of slices on paper towels and cover with paper towels to remove excess moisture for at least 30 minutes.
Pat dry with new paper towels and place on baking sheet.
Drizzle with avocado oil.
Sprinkle with pepper, Italian herbs, crushed red pepper, garlic and onion powder.
Bake 400° oven for 15 min. Flip eggplant and season tops. Bake another 10 minutes.
Place a tsp of pesto on each slice, top with a slice of fresh mozzarella, and a slice of tomato.
Place under broiler until melted.
Garnish with fresh basil and sugar-free balsamic vinaigrette.