Eggplant Pizzas Recipe

Eggplants: The base of our mini pizzas, providing a hearty and nutritious alternative to traditional dough.

Tomato sauce: Adds a rich and tangy flavor to each pizza slice.

Mozzarella cheese: Melts beautifully over the tomato sauce, creating a gooey and delicious topping.

Dried oregano: Brings a classic Italian herb flavor to the pizzas.

Dried basil: Adds a sweet and slightly peppery note to the dish.

Olive oil: Used to brush the eggplant slices, helping them to roast perfectly in the oven.

Salt: Enhances the overall flavor of the pizzas.

Pepper: Adds a bit of heat and depth to the taste.

When preparing eggplant slices, make sure to salt them lightly and let them sit for about 20 minutes before brushing with olive oil. This helps to draw out excess moisture and reduce any bitterness, resulting in a more flavorful and firm base for your eggplant pizzas.

• eggplants - Substitute with zucchini: Zucchini has a similar texture when roasted and can hold toppings well.

• tomato sauce - Substitute with pesto sauce: Pesto provides a different flavor profile but still offers a rich, savory base.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar melts well and offers a sharper taste.

• dried oregano - Substitute with dried thyme: Thyme has a slightly different but complementary flavor to oregano.

• dried basil - Substitute with dried parsley: Parsley provides a fresh, mild flavor that can complement the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a neutral flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, though it will change the overall taste slightly.

• pepper - Substitute with cayenne pepper: Cayenne adds a bit of heat and spice to the dish.

• Allow the eggplant pizzas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled eggplant pizzas in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This keeps the eggplant fresh and the cheese from becoming too hard.
• For freezing, arrange the eggplant pizzas in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the eggplant pizzas to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, reheat the eggplant pizzas directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 10-15 minutes, or until heated through and the cheese is bubbly.
• Alternatively, you can reheat in a microwave. Place the eggplant pizzas on a microwave-safe plate and heat on high for 2-3 minutes, checking halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover eggplant pizzas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the cheese from over-browning. Bake for about 10-15 minutes or until heated through and the cheese is bubbly again.

• Microwave Method: Place the eggplant pizzas on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Be cautious as the cheese can become rubbery if overheated.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the eggplant pizzas in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the cheese is melted and the eggplant is warmed through. This method helps maintain a crispy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the eggplant pizzas in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until the cheese is melted and the eggplant is hot. This method is quick and helps keep the eggplant slices crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the eggplant pizzas on the toaster oven tray. Heat for about 10 minutes, or until the cheese is melted and the eggplant is warmed through. This method is convenient for small batches.

• Oven: Used to bake the eggplant slices and melt the cheese.

• Baking sheet: Provides a flat surface to place the eggplant slices for baking.

• Knife: Essential for slicing the eggplants into ½ inch thick rounds.

• Cutting board: A stable surface to safely slice the eggplants.

• Pastry brush: Used to brush olive oil onto both sides of the eggplant slices.

• Measuring spoons: Needed to measure out the oregano, basil, salt, and pepper.

• Measuring cup: Used to measure the tomato sauce and shredded mozzarella cheese.

• Spatula: Helps to flip the eggplant slices halfway through baking.

• Serving plate: For presenting the finished eggplant pizzas.

• Oven mitts: Protect your hands when handling the hot baking sheet.

Preheat while prepping: Preheat your oven to 400°F (200°C) as you slice the eggplants to save time.

Use pre-made sauce: Opt for a high-quality, store-bought tomato sauce to cut down on preparation time.

Shred cheese in advance: Shred the mozzarella cheese beforehand and store it in the fridge for quick assembly.

Batch baking: Bake all eggplant slices at once on a large baking sheet to streamline the process.

Season efficiently: Mix the dried oregano and dried basil together in a small bowl for quick sprinkling.