Such a delicious snack! I discovered this idea while “surfing” through Instagram and it’s the second time I’ve made it – adding it into my rotation; at least for hubby and I, as the kids don’t love eggplant.

I’m calling these Eggplant Pizzas.

You basically sweat eggplant slices and then drizzle with EVOO and bake for 30 mins at 400. Then, on a lined tray, lay flat mounds of grated Parmesan and bake for 2 minutes, at 400, just so they melt. Then, stack an eggplant on top of each baked parm mound followed by tomato sauce, basil, and shredded mozzarella and stick back into the oven until melted, around 3-5 mins.

Pick them up by the parm bottoms and fold like a pizza. SOOOOO good!!!

Note: I picked up a basil plant from TJ’s, & used the leaves here, so hoping it keeps growing and continues baring me more delish basil leaves.

Second note: I heard somewhere that the longer-bottomed eggplants are better, as they have less seeds to them. LMK if you’ve found it to be true!

The link where I first learned about this delectable smack? Right here.

A link to purchase the silpat bottom to my baking tray (which I use not only for savory cooking, but for baking up non-stick cookies, too!) here.

Anyone else have great eggplant experiences? This one’s getting inserted into the rotation!