Imagine biting into a warm, miniature pizza where the traditional dough is replaced by a succulent slice of eggplant. These eggplant rounds, cut thick and sturdy, form the perfect base for a delightful array of toppings. The eggplant, when baked, becomes tender with a slightly smoky flavor that complements the classic pizza flavors beautifully.

A vibrant marinara sauce is spread generously over each eggplant slice, providing a tangy and sweet foundation. Fresh spinach leaves, scattered across the sauce, wilt slightly in the oven's heat, adding a subtle earthy note and a pop of color. The crowning glory is a blanket of melted mozzarella cheese, creating a gooey, satisfying layer that stretches with every bite.

The combination of the soft eggplant, zesty sauce, fresh spinach, and creamy cheese creates a harmonious blend of textures and tastes that is both comforting and exciting. Accompanying these delightful mini pizzas is a refreshing Italian-inspired salad. Crisp arugula forms the base, its peppery bite providing a counterpoint to the richness of the pizzas.

Marinated artichoke hearts, juicy tomatoes, and tender mushrooms are tossed together in a simple yet flavorful vinaigrette of oil, vinegar, and seasonings. The marinade infuses the vegetables with a savory tang, enhancing their natural flavors and creating a vibrant medley of textures and tastes. The salad adds a lightness to the meal, making it a well-balanced and satisfying experience.

For those seeking variety, portabella mushroom caps can be used as an alternative to the eggplant. Their size makes them ideal for individual portions, and their porous texture allows them to soak up the flavors of the sauce and toppings. Feel free to personalize your eggplant mini pizzas with your favorite ingredients, such as sliced mushrooms, bell peppers, or olives.

For a dairy-free option, simply omit the mozzarella cheese. These eggplant pizzas can be made in advance, making them perfect for meal prepping. Store the assembled pizzas in the refrigerator for several days, or prepare them up to the cooking stage and bake them just before serving for the freshest taste.

For the salad, combine all the ingredients except the arugula ahead of time, and then toss them together just before serving to keep the greens crisp and vibrant.