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Ingredients
- 1 eggplant, sliced into 1/4 inch thin rounds
- 1 bag whole milk low moisture mozzarella
- 1 jar good marinara sauce
- 1 cup sliced pepperoni
- Olive oil, for drizzling
- Kosher salt and freshly cracked black pepper, to taste
- Fresh basil, for serving
Preparation
- Preheat the oven to 450 ºF and prepare a parchment-lined sheet tray.
- Lighly salt sliced eggplant arranged on sheet tray and let sit for 5 minutes. Brush off excess moisture with a piece of paper towel.
- Drizzle eggplant with olive oil and season with black pepper. Bake for 12 minutes or until the tops of the eggplant start to brown. Flip slices over and cook for 5 additional minutes. Remove from oven to assembly pizzas.
- Dollop each eggplant slice with a tablespoon of sauce, then top with cheese and pepperoni slices. *optional* use a tiny biscuit ring mold to cut the pepperoni into mini slices for a cute end result.
- Bake pizzas for 5 – 7 minutes or until cheese is golden brown. Remove from oven and garnish with fresh basil. Let sit for 5 minutes and enjoy!