Description
A fuss-free, super simple recipe for mini caprese eggplant pizzas. I’m talking about a meal that can be whipped up in less than 30 minutes – and is tasty and delicious enough to be enjoyed.
Ingredients
Units
Scale
- 2 large eggplant, cut into 1-inch thick slices
- 2 cups of gluten-free tomato sauce
- 20 slices of mozzarella cheese
- 12 cherry tomatoes, cut into 3 or 4 slices each
- 1 cup of freshly torn basil
- 1 cup of shredded mozzarella cheese, for topping
- Salt and pepper to taste
Instructions
- Pre-heat oven to 425 deg. Fahrenheit (220 deg. Celsius) and line two baking strays with parchment paper
- Place eggplant slices in one single layer, in two baking trays
- Sprinkle a bit of salt over each eggplant slice, and then bake for 15 to 20 minutes
- Remove baking trays with the eggplant slices from the oven
- Spread 1 to 2 teaspoons of tomato sauce on each eggplant slice, followed by a slice of cheese
- Place a bit of torn basil and a few slices of cut cherry tomatoes on the cheese, then add a bit of shredded mozzarella cheese on top
- Add salt and pepper to taste
Notes
Barely adapted from: Eat Good 4 Life
- Prep Time: 7 mins
- Cook Time: 23 mins
- Category: Main Dish, Appetizer
- Cuisine: Gluten-free