Why do I need to salt and 'sweat' the eggplant rounds?

Salting the eggplant and letting it sit helps draw out excess water, preventing the pizza bases from becoming soggy and ensuring a firmer texture after baking.

Can I use different toppings for these mini eggplant pizzas?

Absolutely! The recipe encourages topping the rounds however desired, so feel free to customize with your favorite vegan cheeses, vegetables, or herbs.

How should I store any leftover Mini Eggplant Pizzas?

Store any leftover mini eggplant pizzas in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave.

Is it necessary to pre-bake the eggplant before adding toppings?

Yes, pre-baking the eggplant rounds for 20 minutes helps to soften them and create a sturdy base before you add the sauce and other toppings for the final bake.

What kind of tomato sauce is best for these pizzas?

The recipe links to a 'Twenty Minute Homestyle Marinara,' suggesting a simple, flavorful marinara sauce would be ideal for these mini pizzas.

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Mini Eggplant Pizzas
[Vegan, Gluten-Free]

JM By: Judy Moosmueller

Author Bio

Hi, I am Judy. Food is one of my greatest passions, and I love how... Read More

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Close-up of several mini eggplant pizzas on a parchment-lined baking sheet, topped with red tomato sauce, sliced mushrooms, black olives, and green pumpkin seeds.

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Mini Eggplant Pizzas [Vegan, Gluten-Free]

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These mini pizzas use eggplant as the crust instead of bread. They're sliced and roasted into lightly crispy on the outside, but creamy in the inside, then topped with tomato sauce, mushrooms, and savory Italian herbs. While these are great for anyone, they're especially good at ensuring that your kids... Read More

Ingredients You Need for Mini Eggplant Pizzas [Vegan, Gluten-Free]

1 large eggplant
3 mushrooms
6 cherry tomatoes
Black olives
Tomato sauce
Thyme, basil, and oregano, to taste
Salt and pepper
Pumpkin seeds, for topping

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How to Prepare Mini Eggplant Pizzas [Vegan, Gluten-Free]

Preheat the oven to 390°F.
Slice the eggplant into even 1/3-inch rounds.
Lightly salt each side of the eggplant rounds. Let them sit on the towel for 15-30 minutes to "sweat" some of the water out.
Press down on the eggplant slices with the towel to squeeze out some of the water.
Place the rounds onto a parchment paper-lined baking sheet. Lightly brush both sides with extra virgin olive oil and bake for 20 minutes.
Remove the pan, and top the rounds however desired (sauce, cheese, vegetables, etc...).
Place the pan back into the oven for about 10 minutes, until toppings have cooked through.