When a busy week has you all….
but you’re trying to maintain that girlish figure, I now have the easiest “recipe” for eggplant of all time for you. On top of being quick and easy, they’re healthy, gluten free, and mini! What doesn’t taste better when it’s mini?
As often as possible, I sign up for a CSA box from Hopkins Farms Farm to Table. It never seems to fail that I end up letting the eggplant go bad because I have no idea what to cook with it. It doesn’t help matters that, although I like eggplant, my husband does not. I now have a remedy for this situation: eggplant mini pizzas! They are beyond quick and easy, they’re perfect for a quick but healthy week night meal (for me, when Wheat is out of town or at a meeting), and they would be really great for kids making their own pizzas. Plus, it ends the question of “what the heck do I do with these eggplants?”
Please excuse the poor, poor photography. Such is my life these days… aka quick and easy eggplant mini pizzas on the couch while making funny faces at the baby next to me. I’ll take it over pretty pictures any day! :)
The “recipe” is simple:
Eggplant Mini Pizzas
Preheat oven to 400 degrees Fahrenheit. Slice an eggplant into 1/2 inch rounds. Top with tomato sauce of choice, shredded mozzarella, and mini pepperonis (or any other desired tiny toppings). Bake for 15 minutes. Let cool and eat!
As with most of life these days, I chronicled these over on Snapchat a few nights ago. Follow me there @nataliekirbo for a dose of our reality. Because the reality is, I have little time for blogging but I can usually find time to snap it. ;)