This recipe is a lighter and healthier version of mini pizza bites, made with eggplant, mushrooms, tomatoes, red cabbage, and topped with some fresh thyme. The preparation takes only ten minutes – dinner’s never been this easy to make! You could serve these at a college-themed party called "College Grub: Upgraded." Alright, let's get to these delicious pizzas.
MINI EGGPLANT MUSHROOM PIZZAS [VEGAN, GLUTEN-FREE]
1 large eggplant
2 mushrooms, sliced
1/2 cup tomato paste
8-10 cherry tomatoes
1/2-1 cup grated red cabbage
Dried oregano and basil
Salt and pepper to taste
Start by preheating oven to 392°F. Line a baking tray with parchment paper.
Slice the eggplant into about 1-inch thick slices. Place onto a baking tray. Spread the tomato paste evenly on every slice. Sprinkle some dried oregano and basil over. Season with salt and pepper.
Add the sliced mushrooms, cherry tomatoes, and red cabbage. Top with fresh thyme. Bake in the oven for about 20 minutes. Take out off the oven. Let cool a bit and serve.