Eggplant Pizzettes (Mini Pizzas)

Hey All!!

So in the Misko house, I am adopting the #meatlessmonday concept. We are staunch omnivores and are planning to stay that way, however, I have been doing a lot of research on ways to improve your health in small steps in order to help those interested in clean eating starting from square one.  So many people are well-intentioned, yet become so overwhelmed at the concept of overhauling their eating as they know it. So why not begin with the proverbial “baby steps”?

Proponents of this concept say that it reduces the risk of cardiovascular disease, diabetes, and obesity, saves you money, and also reduces your carbon footprint. I’m buying in on behalf of my family since anything that can attribute to all of those gains is a-okay in my book.  Tonight I made Eggplant Pizzettes or Mini-Pizzas. They are also grain free, gluten free, and pretty darn good in my opinion. They are also super easy and quick for a busy Monday. Check them out and try it for yourself and your family. 😉


  • 2 Large Eggplants
  • Homemade or Jarred Good Red Sauce
  • Part-Skim Shredded Mozzarella Cheese
  • Pinch of Dried Oregano
  • Pinch of Dried Basil
  • Sea Salt and Pepper to Taste
  • EVOO for Basting
  • Desired Toppings


Preheat the oven for 400 degrees. Slice the eggplants into 1/2 inch thick rounds and arrange on baking sheets. Lightly baste with EVOO on both sides and add dried spices, sea salt, and pepper to the side facing upward. Bake in the oven for 10 minutes. Take the rounds out of the oven and top with sauce, cheese, and desired toppings. Return to the oven and bake for an additional 15 minutes. Eat and enjoy!

Served with Caesar salad made with this amazing clean dressing from Skinny Ms.  I additionally add lemon juice and zest and toss along with the dressing.



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