Mini Eggplant Pizzas


  • Preheat the oven or toaster oven to 425 degrees F. 

  • Brush both sides of the eggplant with the oil and season with the salt and pepper. 

  • Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. 

  • Spread 1 tablespoon of pasta sauce on each eggplant slice. 

  • Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

  • 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices

  • 4 teaspoons olive oil

  • 1/2 teaspoon salt 

  • 1/8 teaspoon ground black pepper 

  • 1/4 cup pasta sauce

  • 1/2 cup shredded part-skim mozzarella cheese or vegan substitute such as Daiya dairy free mozzarella