What a great way to use eggplant in place of dough for snacks that are healthy AND tasty!

Actually considered a fruit, the eggplant was originally from China and made its way East. It is popularly used in Middle Eastern and Greek dishes. At one point from the 14th century to the 1700’s in Italy, eggplant was not regularly eaten. A member of the nightshade family, it was believed to be a cause of fever, epilepsy and insanity. Not to mention it has a very unappealing, bitter taste that requires soaking prior to cooking.

Eggplant has a lot of fiber and is packed with vitamins and minerals like potassium, Vitamin B6, Vitamin A, magnesium and folic acid. It is a versatile food and is a great staple for a plant-based diet.

In this recipe provided by Lucia of Lalu, Inc, the eggplant slices become the small snacks in the form of pizza. If you are a fan of Eggplant Parmesan, you’ll like this preparation! This could even be the kids’ go-to snack. It might be fun to have the children design their own mini-pizzas with their favorite pizza toppings.

Hope you enjoy it! Don’t forget to check out the website of Lalu, Inc. for more recipes and nutrition information in Spanish and English.

Eggplant Mini-Pizza Recipe

1. Cut up a large eggplant into 1/4 inch pieces.

2. Let the pieces soak in water plus salt mixture for about 30 minutes to an hour to reduce the bitterness. Take pieces out and dry them off.

3. Preheat oven to 400F.

4. Take a tablespoon of crushed garlic and mix with two tablespoons of olive oil. Spread the mixture on the eggplant slices.

5. Place slices in the oven for 10 minutes.

6. After removing, then add your favorite tomato sauce to the slice. Then top it with your favorite toppings.

7. Put the slices back in the oven for another 10 minutes and broil for 5 minutes.

8. Remove from the oven and let set for 5-10 minutes to cool. ENJOY along with a nice salad!  And YES – these were delicious – even the kids liked them!