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Photo of Mini eggplant margarita pizzas by WW

Mini eggplant margarita pizzas

4
Points® value
Total Time
45 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Here’s a fabulous appetizer, or main meal when paired with a bowl of veggie soup or a salad.

Ingredients

Eggplant

1 medium, cut into twelve 1/4-inch-thick slices

Store-bought marinara sauce

½ cup(s)

Minced garlic

1½ tsp(s)

Crushed red pepper flakes

⅛ tsp(s)

Fresh mozzarella cheese

4 oz, coarsely grated (1/2 cup)

Fresh basil

12 leaf/leaves

Instructions

  1. Preheat oven to 425°F. Line a baking pan with parchment paper.
  2. Arrange eggplant slices on prepared pan, leaving space between each. Roast until bottoms are well browned, 10-15 minutes; flip over. Roast until evenly browned, 10 minutes more. Cool for 5 minutes on an oven-safe wire rack.
  3. Combine marinara sauce, garlic and red pepper flakes in a small bowl. Spread 2 tsp sauce across each cooled eggplant slice (on wire rack); top each with 1/2 tablespoon mozzarella.
  4. Carefully place rack on prepared pan; bake until cheese melts, 5 minutes. Garnish each eggplant round with a basil leaf; serve immediately.
  5. Serving size: 3 eggplant rounds

Notes

A tasty addition to this recipe would be thinly sliced turkey pepperoni (will affect Points).

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