Eggplant & Anchovy Mini Pizzas

Looking for a gluten-free, lower-carb, flavor-packed appetizer or snack? These simple eggplant mini pizzas go big on savory taste!

1 can King Oscar Anchovies, drained
2 medium eggplants, approximately 3” diameter, ends removed, cut into 1/2” slices
3 garlic cloves, thinly sliced
1/4 cup olive oil
1/2 cup prepared tomato sauce or pizza sauce
1 tbsp dried Italian herbs, to taste
1 cup shredded mozzarella cheese
1/4 cup fresh basil or parsley, chopped
Salt and pepper to taste

Preheat oven to 450.
Arrange eggplant slices in single layer on a lightly oiled baking sheet. Embed pieces of garlic into each eggplant slice. Brush slices with olive oil, season with salt and pepper.
Roast 15-25 minutes in middle of oven, or until eggplant has browned. Remove eggplant and set oven to broil while constructing the pizzas.
Spread thin layer of tomato sauce on each eggplant slice, sprinkle with dried herbs, to taste. Criss-cross a pair of anchovies over each pizza, then sprinkle each with mozzarella.
Place pan under broiler for 1-2 minutes, until mozzarella has bubbled and browned. Monitor closely to avoid burning. Remove, then garnish pizzas with chopped fresh basil or parsley. Serve immediately.

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