I was starving by the time I got home from the library last night. Every finals week I always am tempted to just run out and grab something quick for dinner, but I have been trying to refrain. Instead I used up the rest of the ingredients in my refrigerator by making mini pizzas with baked eggplant as the crust.
They were delicious and could be made so many different ways. I chose to top mine with sautéed spinach, marinara sauce, and mozzarella cheese. I was trying to include chopped artichoke hearts on them, but I could not get the jar open to save my life (Lol). I bet that these would be great topped with sausage and ricotta as well.
- Pre-heat the oven to 350 degrees
- Cut the eggplant into 1/4 inch disks
- Place on a cookie sheet (I put parchment paper down to make clean up a bit easier) and lightly coat with olive oil
- Bake for 10 minutes or until you can pierce the eggplant easily with a fork
- Remove from oven and flip over pieces, coat the other side evenly with parmesan cheese. I also added garlic, black pepper, and oregano.
- Return to oven for 5 minutes (or until parmesan cheese melts).
- Remove from oven and place a dollop of marinara sauce and any other toppings that you would like on each piece of eggplant. Sprinkle the tops with mozzarella cheese.
- Place back in the oven for 5 minutes or until cheese is melted.
- Remove and enjoy 🙂
xo,
Jaclyn