We stumbled upon this recipe and couldn’t resist! Eggplants are so versitile and a healthy altenative to mini pizza bases, perfect for those on a gluten free diet, or even trying to fit few extra veges into their diet.
Makes 10 mini pizzas
1 large eggplants, thickly sliced
1 1/2 cups tomato sauce
10 slices provolone cheese, mozzarella works too
1/2 cup fresh cherry tomatoes, sliced
1/2 cup fresh spinach
1/4 tsp himalayan salt
Preheat your oven to 200 degrees C. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.
Remove the bake eggplant from the oven and turn your grill 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 grill for 3-5 minutes. Make sure you keep a close eye on the eggplant while it’s under the grill as they can burn really fast.
Serve while hot.
Recipe and image from http://www.eatgood4life.com
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