few days ago I made these Eggplant Pizza Bites and they went over quite well, especially with the kids. And when my 20 year old son says, “Wow mom, these are good”, not only will I make them again, I thought I’d share it here! Plus, they are pretty easy to make, and easy to make in a variety of ways to suit your tastes!
So, I thinly sliced up three small baby eggplants. You do not want the big ones. They are too seedy for this. And definitely cut them up thin. A few I cut up too thick and those were the last to be eaten. Once they were all sliced up, I thinly coated each with melted coconut oil on both sides, sprinkled with sea salt & pepper and placed them on a wire rack for about 30 minutes 425°. I also had the rack on top of a cookie sheet to catch the drips.
In the meantime I roasted some thinly sliced tomatoes in the toaster oven.
Once they were lightly browned, I brought them out and topped each piece with about a teaspoon of our favorite onion/garlic spaghetti sauce and minced onion. Then about half of the eggplant slices I put a piece of roasted tomatoes on it. Not all my kids like tomatoes.
Next each piece was topped with shredded mexican cheese (it’s all I had)
and stuck them back in the oven for an additional 8 minutes.
They came out perfect – great for a late night snack –
would be great for an after school snack! AND they are gluten-free!
Now that I have made them once, I have numerous ideas for having some varieties – such as spinach and cheese, mushrooms, spinach and swiss cheese, turkey pepperoni, a variety of different peppers including green peppers and banana peppers, pineapple tidbits and bacon, etc! And it would be a great snack to let the kids decorate themselves with what they like and us moms are sneaking in the healthy eggplant!
Let me know if you make these and how they came out!