Delicious and easy low-carb eggplant pizza rounds, perfect for a quick snack or light meal. Roast eggplant slices until tender, then top with marinara, mozzarella, and pepperoni, baking until golden brown.
1. Preheat oven to 450°F (230°C) and slice your eggplant into 1/2-inch rounds.
2. Drizzle some olive oil on a baking sheet and sprinkle on some salt and pepper (this will season the underside of the eggplant); place your eggplant on the baking sheet and drizzle with some more olive oil on top as well as salt and pepper.
3. Roast for 15-20 minutes, flip eggplant over, and then roast another 15-20 minutes until eggplant is golden brown and tender.
4. Add a layer of marinara on each round and then top with mozzarella and mini pepperoni.
5. Bake for 10 more minutes and then broil for 2-3 minutes until cheese is golden brown; option to sprinkle Parmesan on top; enjoy with fork and knife.
