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To prepare the filling for your Mini Cheesy Eggplant Pizza Pockets, start by gathering all your ingredients. A well-balanced filling is crucial for achieving that perfect pizza flavor, so ensure you have the right proportions of each component. Begin by mixing together shredded mozzarella cheese, ricotta cheese, and grated Parmesan in a large mixing bowl. The combination of these cheeses provides creaminess and a rich flavor that elevates the dish.

Mini Cheesy Eggplant Pizza Pockets

Looking for a healthier twist on pizza night? Try Mini Cheesy Eggplant Pizza Pockets! These delightful bites use eggplants as a base, packed with cheesy goodness and colorful veggies. With their low-calorie, high-fiber benefits, they offer a nutritious option without sacrificing flavor. Perfect for family dinners, gatherings, or a quick snack, these pockets are fun to make and delicious to eat. Discover how this versatile vegetable can elevate your pizza experience!
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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 (any color)

1/4 cup finely chopped onions

1/4 cup sliced olives (optional for extra flavor)

1/4 tsp crushed red pepper flakes (optional for a touch of heat)

Fresh basil leaves for garnish

Olive oil, for brushing

Instructions
 

Prepare the Eggplants: Start by preheating your oven to 400°F (200°C). Slice the eggplants in half lengthwise and carefully scoop out some of the flesh to form a shallow pocket that is about 1/2 inch deep. Make sure to save the scooped-out flesh for the filling! Brush the cut sides of the eggplants with a drizzle of olive oil and place them cut side down on a baking sheet. Roast in the preheated oven for about 15-20 minutes, or until the eggplants are slightly tender. Once done, remove them from the oven and allow them to cool slightly.

    Make the Filling: In a medium-sized mixing bowl, combine the reserved eggplant flesh with mozzarella cheese, Parmesan cheese, chopped bell peppers, onions, olives, garlic powder, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Stir everything together until well combined, ensuring the cheese and vegetables are evenly distributed.

      Stuff the Eggplants: Turn the roasted eggplant halves over so the cut sides are facing up. Generously spoon the cheesy filling into each half, pressing down gently to pack the mixture tightly.

        Bake: Brush the tops of the filled eggplants with a bit more olive oil to encourage browning. Place them back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

          Serve: Once baked, remove the eggplant pockets from the oven and let them cool for a few minutes. Serve them hot, drizzled with extra marinara sauce on the side and garnished with fresh basil leaves for a fragrant finish.

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