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After assembling your Mini Cheesy Eggplant Pizza Pockets, it's time to bring them to life in the oven. The baking process is crucial for achieving that perfect combination of golden, crispy edges and melty, bubbly cheese. Preheat your oven to 375°F (190°C).

Mini Cheesy Eggplant Pizza Pockets

Discover a tasty spin on traditional pizza with Mini Cheesy Eggplant Pizza Pockets! These unique treats replace the standard crust with nutritious eggplants, making them a flavorful and healthy option for pizza lovers. Packed with cheese and fresh vegetables, they're perfect for snacks, meal prep, or appetizers. With their crispy edges and gooey filling, these pizza pockets cater to various dietary preferences and are sure to impress at any gathering. Get ready to enjoy a guilt-free indulgence!
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Ingredients
  

2 medium-sized eggplants

1 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 cup grated mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup marinara sauce (plus extra for serving)

1/4 cup finely chopped bell peppers

1/4 cup finely chopped onions

1/4 cup sliced olives (optional)

1/4 tsp crushed red pepper flakes (optional for a kick)

Fresh basil leaves for garnish

Olive oil, for brushing

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and scoop out some of the flesh to create a shallow pocket (about 1/2 inch deep). Keep the scooped flesh for later use in the filling. Brush the cut sides with a little olive oil and place on a baking sheet, cut side down. Roast in the oven for about 15-20 minutes or until slightly tender. Remove and let cool.

    Make the Filling: In a medium bowl, combine the reserved eggplant flesh, mozzarella cheese, Parmesan cheese, chopped bell peppers, onions, olives, minced garlic, oregano, salt, pepper, and crushed red pepper flakes. Mix well until everything is thoroughly combined.

      Stuff the Eggplants: Carefully flip the roasted eggplant halves over and spoon the cheesy filling into each half, pressing down gently to pack it in.

        Bake: Brush the tops of the filled eggplants with olive oil, then return them to the oven. Bake for an additional 15-20 minutes, until the cheese is bubbly and golden.

          Serve: Remove from the oven and let cool for a couple of minutes. Serve hot, drizzled with marinara sauce and garnished with fresh basil leaves on top.

            Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings