Mini Crispy Eggplant Pizzas

By Tracy

16 Person

45 Minutes

104 Calories

Crispy 10-ingredient eggplant pizzas that are gluten-free and vegan! Cornmeal and vegan parmesan-crusted, baked till crispy, a delicious side or main! These pizzas would make the perfect side on Italian night or main when paired with hearty greens! We especially love how crispy they are and that each bite includes plenty of hearty red sauce and vegan cheese!

Ingredients

Toppings

red pepper flake (optional)
fresh basil (optional)
chopped mixed vegetables
1/4 cup vegan ricotta cheese (optional)
1/4 cup vegan parmesan cheese
1 cup easy marinara sauce

Crispy Coating

1/4 tsp. sea salt
1/4 cup vegan parmesan cheese
1/4 cup cornmeal
1/3 cup gluten-free panko bread crumbs

Flour Coating

1/4 tsp. sea salt
2 tbsp. cornstarch
1/2 cup gluten-free flour blend

Wet Ingredients

1 tbsp. cornstarch
1/2 cup unsweetened plain almond milk

4 tbsp. neutral cooking oil
1 whole long, narrow eggplant

Method

01

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
02

Prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, and sea salt in another bowl.
03

Next, dip eggplant slices in flour mixture, then almond milk mixture, and then breadcrumb mixture and arrange dipped rounds on a clean plate or baking sheet.
04

Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as the recipe is written // adjust if altering batch size). Let the oil heat for 1 minute.
05

Add 4-5 eggplant rounds at a time and brown for 2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet and add a baking sheet to the oven so the eggplant can start baking.
06

Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed. Turn heat down if eggplant rounds are browning too quickly.
07

Bake eggplant for 15-20 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Prepare the sauce, vegan cheese, and any other toppings at this time (optional). Set aside.
08

Remove eggplant from the oven when crispy and golden brown. Top with a little red sauce, vegan cheese of choice, and any other toppings, such as mixed vegetables. Bake for another 5-7 minutes or until cheese is lightly golden brown.
09

Enjoy as-is or garnish with red pepper flake, fresh basil, or vegan parmesan cheese.

Related Tags

Mini Crispy Eggplant Pizzas

4.4

( By Tracy )

01 Information

Grade medium
Serving 16 servings
Calorie 104 Kcal
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

Toppings

red pepper flake (optional)

fresh basil (optional)

chopped mixed vegetables

1/4 cup vegan ricotta cheese (optional)

1/4 cup vegan parmesan cheese

1 cup easy marinara sauce

Crispy Coating

1/4 tsp. sea salt

1/4 cup vegan parmesan cheese

1/4 cup cornmeal

1/3 cup gluten-free panko bread crumbs

Flour Coating

1/4 tsp. sea salt

2 tbsp. cornstarch

1/2 cup gluten-free flour blend

Wet Ingredients

1 tbsp. cornstarch

1/2 cup unsweetened plain almond milk

4 tbsp. neutral cooking oil

1 whole long, narrow eggplant

03 Method

Step 1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Step 2

Prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, and sea salt in another bowl.

Step 3

Next, dip eggplant slices in flour mixture, then almond milk mixture, and then breadcrumb mixture and arrange dipped rounds on a clean plate or baking sheet.

Step 4

Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as the recipe is written // adjust if altering batch size). Let the oil heat for 1 minute.

Step 5

Add 4-5 eggplant rounds at a time and brown for 2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet and add a baking sheet to the oven so the eggplant can start baking.

Step 6

Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed. Turn heat down if eggplant rounds are browning too quickly.

Step 7

Bake eggplant for 15-20 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Prepare the sauce, vegan cheese, and any other toppings at this time (optional). Set aside.

Step 8

Remove eggplant from the oven when crispy and golden brown. Top with a little red sauce, vegan cheese of choice, and any other toppings, such as mixed vegetables. Bake for another 5-7 minutes or until cheese is lightly golden brown.

Step 9

Enjoy as-is or garnish with red pepper flake, fresh basil, or vegan parmesan cheese.

04 Author