“Mini eggplant-based pizza rounds! Variations are limitless. I bake these at 6,000 feet in Tahoe, so you may want to bake longer if you're at sea level.” - by sarah margaret
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
- Bake eggplant rounds in preheated oven until hot, about 5 minutes.
- Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
- Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
- Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
Nutrition
Amount Per Serving (2 total)
- Calories
- 274 cal
- 14%
- Fat
- 19.1 g
- 29%
- Carbs
- 13 g
- 4%
Based on a 2,000 calorie diet
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