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Eggplant Parmesan Pepperoni Crisps

Orange Icon  Eggplant Parmesan Pepperoni Crisps

Orange Icon  Eggplant Parmesan Pepperoni Crisps

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Submitted by: Melissa Pruitt

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 4

Try these crispy pizzas made with eggplant crusts and you won't be disappointed! Such a hit with my family!

  • 1 lrg. eggplant, fresh, organic
  • 1 c. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic
  • 8 oz. pepperoni, turkey, free-range, organic
  • 1 dsh. garlic powder, organic
  • 1 dsh. basil, dried, organic
  • 1 dsh. oregano, dried, organic
  • 1/2 c. cheese, parmesan, raw, organic
  • 2 egg, omega-3, cage-free, organic
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 dsh. red pepper flakes, crushed, organic

Wash eggplant. Slice into 1/2-inch slices. Do not peel.

Dip half of the eggplant slices into the egg and then into the Parmesan cheese on one side then place on a baking sheet Parmesan side down.

Top each slice with a sprinkle of raw mozzarella (or pepper jack) cheese and pepperoni. Sprinkle with garlic powder, basil, and oregano.

Dip the other half of the eggplant slices in egg and then Parmesan cheese and place cheese side up on top of the pepperoni halves.

Drizzle with a little olive oil and sprinkle with crushed red pepper if desired.

Bake at 375 degrees for 15 minutes. Turn with spatula. Bake 15 minutes on the other side.

Serve hot, warm, or at room temperature.

My kids loved dipping them in organic tomato and basil pasta sauce, but they are great all by themselves!