Eggplant Parmesan Mini Pizza
Prep time : 20 mins Cook time : 15 mins Servings : 8
What things do I need ?
- • 1 medium aubergine, cut into 1/2-inch circles
- • salt to taste
- • 1 egg, beaten
- • 1 tablespoon of water
- • 1 cup of Italian breadcrumbs
- • 1/4 cup freshly grated Parmesan cheese
- • spray bake
- • 4 grams of pizza sauce
- • 1 (2.25 ounce) can cut ripe olives, drained
- • 8 grams of grated mozzarella cheese
- • 1 tablespoon chopped fresh basil for garnish
How to do ?
✓ Line eggplant rounds off on a large cutting board and salt slightly on both sides. Let sit for 10 minutes. Pat dry with kitchen paper. Preheat the oven to 120 degrees C (250 degrees F).
✓ Meanwhile beat the egg and the water together in a mixing bowl. Mix breadcrumbs and Parmesan cheese on a flat plate. Cover a rimmed baking tray with aluminum foil and place a cooling rack on it.
✓ Dip each eggplant in beaten egg and then cover the breadcrumb mixture.
✓ Preheat an air fryer to 200 degrees C (400 degrees F). Spray the basket with non-stick cooking spray.
✓ Place as many aubergine rounds in your basket as space allows without overcrowding. Spray the tops with cooking spray. Bake for 10 minutes. Transfer the rounds to the cooling rack and place them in the preheated oven to stay warm. Repeat this with the remaining eggplant.
✓ Spoon the pizza sauce over each round of eggplant. Add olive slices and cover with mozzarella cheese.
✓ Place the oven rack about 6 centimetres from the heat source and preheat the oven grill to high.
✓ Bake the eggplant pizzas in slices for 4 minutes or until the cheese has melted. Garnish with basil.
What do I nourish per serving ?
178 calories; 7.6 g fat; 16.4 g Carbs; 11.4 g protein