Mini Eggplant Pizzas
Ingredients
The base
The toppings
-
1
tablespoon
olive oil
-
1
pound
lean ground beef
-
1
tablespoon
Italian seasoning
-
½
teaspoon
sea salt
-
½
teaspoon
black pepper
-
1
jar
marinara sauce
-
½
cup
fresh basil, chopped (optional)
-
1
cup
mozzarella cheese, shredded
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Slice the eggplants into rings about ¾ inch to 1 inch thick and arrange them on the baking sheets.
- Sprinkle sea salt over the eggplant rings and let them sit for about 10 minutes to draw out moisture.
- In a pan over medium heat, heat the olive oil and add the ground beef, Italian seasoning, sea salt, and black pepper.
- Cook the beef until browned, then add the marinara sauce and stir to coat. Let it cook for about 10 minutes.
- Bake the eggplant in the oven for 16-18 minutes until cooked.
- Top each eggplant ring with the beef mixture and a sprinkle of mozzarella cheese. Add chopped basil if using.
- Switch the oven to broil and bake for an additional 4-5 minutes until the cheese is melted and golden.
- Serve and enjoy, or store leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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