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Mini Eggplant Pizzas

Eggplant is a seasonal vegetable perfect for creating delicious summer recipes. It’s rich in nasunin, a powerful antioxidant that protects your cells from UV damage and premature aging caused by free radicals. Plus, it’s naturally diuretic and very satisfying—so you can enjoy it all summer long without guilt. These light mini pizzas swap out the dough for roasted eggplant slices for a fresh and flavorful twist.

Ingredients (serves 4):

• 2 medium eggplants
• 1 small garlic clove, finely minced
• 1 medium onion, finely chopped
• Salt and pepper, to taste
• Dried oregano and smoked paprika, to taste
• 2 ripe tomatoes, sliced
• 2 tablespoons light cream cheese (like Philadelphia) or light ricotta
• 1½ cups shredded light mozzarella or another low-fat cheese
• Fresh basil leaves, for garnish

Instructions:

1. Slice the eggplants lengthwise into thin strips using a knife or mandoline. Place them in a bowl, sprinkle with a little salt, and let them sit for 15–20 minutes to draw out excess moisture. Pat dry with a clean kitchen towel.
2. Arrange the eggplant slices on a greased baking sheet. Sprinkle with the minced garlic, chopped onion, and season with salt, pepper, oregano, and paprika. Roast in a preheated oven at 350°F (180°C) for about 15 minutes, or until slightly golden and tender.
3. Spread a thin layer of light cream cheese or ricotta over the roasted eggplant slices. Top with tomato slices and shredded mozzarella.
4. Return to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbly.
5. Garnish with fresh basil leaves and serve warm.