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Mini eggplant pizzas

Eggplant pizzas fb

Mini. Eggplant. Pizzas. All of these words make my mouth water! These little pizzas make for a tasty snack or filling main course. Switch up the toppings to make your customized pizza of choice! Plus this recipe was constructed with busy athletes’ schedule in mind- they’re so easy to make!

Yield: 20-24 mini pizzas

Prep time: 10 minutes
Cook time:
25 minutes
Total time:
35 minutes


  • 2 large eggplant, sliced 1 inch thick
  • 24 oz jar tomato sauce
  • 20 slices provolone cheese (or mozzarella if you prefer)
  • 3-4 oz fresh cherry tomatoes, sliced
  • 1 cup fresh spinach
  • 1/2 tsp Himalayan salt
  • Pepper flakes, optional


  1. Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.
  2. Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.
  3. Serve while still hot.

Recipe from Good Eat 4 Life.

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