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In recent years, the quest for healthier pizza alternatives has gained significant traction among health-conscious food enthusiasts. Traditional pizza, often laden with carbs and calories, is being reimagined in various forms to cater to those seeking nutritious options without sacrificing flavor. One standout creation in this culinary trend is the Mini Eggplant Pizza Stacks. These delightful stacks not only satisfy pizza cravings but also offer a wealth of health benefits, making them an ideal choice for anyone looking to indulge guilt-free.

Mini Eggplant Pizza Stacks

Explore the delicious world of Mini Eggplant Pizza Stacks—a nutritious and flavorful twist on traditional pizza! These stacks use roasted eggplant slices as a low-carb base, topped with a creamy ricotta mixture and a blend of cheeses for a satisfying bite. Packed with antioxidants and essential nutrients, they're perfect for health-conscious foodies. Enjoy guilt-free indulgence with a delightful blend of Italian flavors that everyone will love!
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Ingredients
  

2 medium-sized eggplants

1 cup ricotta cheese

1 cup marinara sauce

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon crushed red pepper flakes (optional)

Fresh basil leaves for garnish

Olive oil for drizzling

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Eggplants: Slice the eggplants into 1/2-inch thick rounds. Salt the slices lightly on both sides and let them sit for about 20 minutes to draw out moisture. Rinse and pat them dry afterward.

      Roast the Eggplants: Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and roast in the preheated oven for about 15 minutes, turning halfway through, until they are tender and slightly golden.

        Mix the Ricotta: In a mixing bowl, combine ricotta cheese, dried oregano, garlic powder, onion powder, salt, and pepper. Mix until the ingredients are well blended.

          Assemble the Stacks: Once the eggplant rounds are done, remove from the oven. On each slice, spread a generous tablespoon of the ricotta mixture. Top with a spoonful of marinara sauce and a sprinkle of mozzarella cheese. Repeat the layering with another eggplant slice and finish off with marinara and mozzarella on top.

            Bake the Stacks: Return the assembled mini pizza stacks to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Remove from the oven, let them sit for a couple of minutes, and garnish with fresh basil leaves before serving. Drizzle with olive oil for extra flavor if desired.

                Prep Time, Total Time, Servings: 30 minutes | 50 minutes | 4 servings