Ingredients
Method
- Heat your oven to 425°F. Line a large baking sheet with parchment paper or a silicone mat to prevent the eggplant from sticking to the pan.
- Place the eggplant slices on paper towels and sprinkle them with a little salt. Let them sit for 10 minutes, then pat them dry with another towel to remove the beads of water.
- In a small bowl, mix the olive oil, oregano, garlic powder, and salt. Use a pastry brush to coat both sides of each eggplant slice with the seasoned oil.
- Arrange the slices on the baking sheet. Bake for 15 to 20 minutes, flipping once halfway through, until the eggplant is tender and the surface is golden brown.
- Remove the pan from the oven. Spoon about one tablespoon of marinara sauce onto the center of each roasted eggplant round and spread it slightly toward the edges.
- Distribute the shredded mozzarella and Parmesan cheese evenly over the sauced rounds. Ensure the cheese covers the sauce to keep it from drying out in the heat.
- Return the pan to the oven and bake for another 5 to 8 minutes. The pizzas are done when the cheese is bubbling and starts to show small brown spots.
- Let the mini pizzas sit on the pan for 3 minutes to firm up. Garnish with fresh basil leaves and serve while the cheese is hot and stretchy.
Notes
To take this recipe to the next level, focus on the quality of your marinara sauce. A slow-cooked, homemade sauce with plenty of garlic and basil will always beat a jarred version.
You can also try “salting” the eggplant for a longer period—up to 30 minutes—if you have the time. This removes even more bitterness and results in a much creamier interior once roasted.
Another great tip is to use fresh mozzarella pearls instead of shredded cheese for a more gourmet look and a creamier pull. If you find the eggplant skin too tough, you can partially peel the eggplant in a “striped” pattern before slicing.