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In a world where healthy eating often means sacrificing flavor, the Mini Eggplant Pizza Stacks emerge as a delightful exception. This innovative dish takes the essence of traditional pizza and transforms it into a lighter, more nutritious alternative that doesn't compromise on taste. Ideal for those seeking a satisfying appetizer or a main course, Mini Eggplant Pizza Stacks are not only delicious but also versatile. Whether you are hosting a gathering or looking for a weeknight dinner option, this recipe caters to a variety of dietary preferences, appealing to both vegetarians and health-conscious individuals alike.

Mini Eggplant Pizza Stacks

Discover the delicious world of Mini Eggplant Pizza Stacks, a healthy twist on traditional pizza that doesn’t skimp on flavor! This versatile dish uses eggplant as a nutritious base, topped with marinara sauce, creamy ricotta, and gooey mozzarella, making it perfect for appetizers or main courses. Easy to customize with your favorite toppings, these stacks are ideal for weeknight dinners and gatherings alike. Enjoy a satisfying meal that caters to various dietary preferences without sacrificing taste!
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Ingredients
  

2 medium eggplants

1 cup marinara sauce

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Eggplants: Slice the eggplants into ½-inch thick rounds. Lay them out on a baking sheet lined with parchment paper. Brush both sides with olive oil and sprinkle with salt, pepper, garlic powder, oregano, and basil.

      Bake the Eggplant: Roast the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until they are tender and slightly golden.

        Assemble the Stacks: Remove the eggplant slices from the oven. On half of the slices, spread a tablespoon of marinara sauce. Top with a dollop of ricotta cheese followed by a sprinkle of mozzarella and Parmesan cheese.

          Stack Them Up: Place a second eggplant slice on top of each assembled slice to create stacks. You can repeat the layering if you’d like, depending on how tall you want your stacks.

            Final Bake: Place the stacks back in the oven for another 10-15 minutes or until the cheese is melted and bubbly.

              Garnish: Once out of the oven, let the stacks cool for a couple of minutes. Garnish with fresh basil leaves before serving.

                Serve and Enjoy: Serve your Mini Eggplant Pizza Stacks as a delicious appetizer or make them a part of your main course.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6