Delicious mini pizzas made with eggplant, topped with marinara, spinach, mushrooms, and cheese. A fun way to sneak in extra veggies and enjoy a healthier version of pizza! Simple to make and perfect for two servings.
1: Preheat oven to 425°. Line a baking sheet and set aside.
2: Slice the eggplant into 1/4 inch thick slices.
3: Season both sides of each eggplant slice with a little bit of salt. Let the slices sit for 20 minutes to 'sweat' and remove moisture.
4: Use a paper towel to wipe away the salt and moisture from both sides of the eggplant slices.
5: Place the eggplant slices on the lined tray and bake for 10 minutes. Remove from oven and flip the slices over.
6: Top each eggplant slice with marinara, spinach, mushrooms, and cheese (or any topping you like) and bake again for 10-15 minutes.
7: Top with chili flakes and fresh basil if desired.
