Eggplant Pizza
Updated May 22, 2026
Easy to make and fun to eat, these mini eggplant pizzas are a great healthy alternative. Cheesy and delicious, everyone will love them!
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Eggplant Pizza is soo easy and soo good!
Growing up, and to this day eggplant is always in my kitchen. We made it into Baba Ghanoush, Eggplant Stew, and Stuffed Eggplant it shows up constantly. So this eggplant pizza recipe was an easy yes for me. The process is simple. Salt the rounds, let them sit for 20 minutes, wipe them completely dry, brush with oil, and roast until firm. That salting step is what keeps the base from going soft under the toppings, and it is the one thing worth not rushing.
I make these mini eggplant pizzas with baby bella mushrooms, mozzarella, and parmesan, and I usually have all of it on hand. They work as an appetizer or as a lighter dinner, and since there is no actual crust, they are naturally lower-carb. Seriously soo good.
Happy Cooking!
– Yumna
Eggplant Pizza Ingredients
- Eggplant: Globe eggplant works best because the rounds are wide enough to create a solid eggplant pizza crust and hold toppings. Look for one that feels firm and heavy with smooth, shiny skin and no soft spots. Slice the rounds evenly, so they cook at the same rate (see my tips on how to cut eggplant). The salting step cannot be skipped. Also, make sure to wipe the moisture off completely with a paper towel before brushing with oil.
- Pizza sauce: Any store-bought pizza sauce works fine in this eggplant pizza recipe. I use my homemade pizza sauce. Marinara sauce is a good substitute if that is what you have on hand. Each round only needs a thin layer, so a standard jar goes a long way.
- Toppings: Use whatever you have on hand and like on your pizza! I usually go with baby bella mushrooms to keep things simple. One thing that I’ll caution here is that if you’re going to use toppings that are higher moisture, like mushrooms, zucchini, tomoates, roast them first so they don’t make the eggplant pizza watery.
- Cheese: Shredded mozzarella and freshly grated parmesan. For the Parmesan specifically, grate it fresh if you can. Pre-grated Parmesan from a can has a different texture and does not melt the same way. If you want to swap the mozzarella, 1¼ cups of shredded provolone works well and melts at the same rate.
- Finishing: When your eggplant pizzas are baked and the cheese is melty, let them cool for a moment before topping them with salt, pepper, crushed red pepper flakes, and chopped fresh basil. Oregano and Italian seasoning also work here. And I wouldn’t recommend swapping in dried basil.
How to Make Eggplant Pizza
These step-by-step photos show the process for making eggplant pizza from start to finish. Full ingredient amounts and detailed instructions are in the recipe card below, or jump straight to the → Eggplant Pizza Recipe
1. Salt and Dry the Eggplant
Lay the rounds out and salt both sides generously. After 20 minutes, moisture will bead up on the surface. Wipe each round completely dry with a paper towel before brushing with oil. If the rounds go into the oven still wet, they will steam instead of roast and the toppings will not hold.
2. Roast the Eggplant Rounds
Brush each round with olive oil and arrange them in a single layer on the pan. The mushrooms go on a separate pan at the same time so they are ready when the eggplant comes out. Look for some golden color on the surface and check that the rounds feel tender when pressed.
3. Add the Sauce and Toppings
Spoon a thin layer of pizza sauce onto each round, then layer on the mozzarella, parmesan, and roasted mushrooms. Keep the sauce light so the rounds stay firm underneath. Once assembled, get them back in the oven quickly.
4. Bake until the Cheese Melts
Only a few minutes left at this stage. Look for the cheese to be fully melted and starting to bubble around the edges. Pull them out, scatter the fresh basil and crushed red pepper on right away, and serve while the cheese is still hot.
Full Mini Eggplant Pizza Recipe
Eggplant Pizza Recipe
Ingredients
- 1 large globe eggplant cut into ½ inch rounds
- Salt and pepper to taste
- 4 tablespoons olive oil
- 1 ¼ cups mozzarella cheese shredded
- ½ cup parmesan cheese freshly grated
- ¾ cup baby bella mushrooms sliced
- ½ cup pizza sauce
- Crushed red pepper for garnish
- Fresh basil for garnish
Instructions
- Place the eggplant rounds on a baking sheet. Generously salt the slices and leave them to “sweat” for 20 minutes, then wipe them off with a paper towel.
- Preheat oven to 400°F. Brush slices with 2 tablespoons oil and season with black pepper. Bake until softened and slightly golden brown, 30 minutes.
- Meanwhile, arrange mushrooms on a sheet pan and toss with remaining 2 tablespoons olive oil. Season with salt and pepper and bake until golden brown, 30 minutes.
- Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one. Sprinkle mozzarella and parmesan on each eggplant slice and top with roasted mushrooms.
- Return to oven and bake until cheese is melted, 5 minutes. Garnish with crushed red pepper, fresh basil, and serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Try a white version. Skip the pizza sauce and spread about 1 tablespoon of ricotta on each round instead. Add a light sprinkle of garlic powder and fresh thyme on top with the mozzarella.
- Add beef pepperoni. A few slices of beef pepperoni on each round before the second bake gives it a more classic pizza feel.
- Finish with fresh arugula. After baking, add a small handful of baby arugula and a squeeze of lemon over the top. The bitterness cuts through the rich cheese well.
- Add a balsamic drizzle. A thin drizzle of balsamic glaze right before serving works really well with the mushrooms and parmesan.
Recipe Tips
- Sweating the eggplant is a must. Adding salt to the sliced eggplant helps draw out the moisture so that it doesn’t get soggy when you roast it in the oven.
- Don’t load your eggplant pizzas with too many toppings. Yes, it’s supposed to look like a pizza, but remember it’s a thinly sliced vegetable that can only hold so much before breaking.
- Assemble quickly. Once the eggplant rounds come out, add the toppings and get them back in the oven without too much delay. The cheese melts better when the rounds are still warm.
Serving Ideas
- Add a side salad. For some fresh greens along with this eggplant pizza, I like to serve a classic Caesar salad, a simple garden salad, or a cucumber tomato salad.
- Serve with protein. These veggie pizzas make a great side with oven-baked chicken breast, cast iron skillet steak, or crispy baked tofu.
- Plate with other Italian-style favorites. Why not lean into the theme and serve a big plate of spaghetti with meatballs, chicken parmesan, and even some garlic bread with this eggplant pizza?
Comments
When I bake the eggplant rounds the first and second time, should I bake on the top rack or center rack at 400?
I just kept mine in the center the whole time. But you could also use the top rack for more browning!
These are absolutely amazing! I too used my homemade sauce and followed instructions! The eggplant itself was tasty and love the fresh basil! Staying in rotation and don’t skip the mushrooms!
Yay, this pizza is best when made with homemade sauce!! So happy you liked the recipe, Leslie. Thank you!
Excellent! I used a homemade spice mix of smoked paprika, chili powder and cayenne instead of pepper flakes, and cilantro instead of basil. Will make again!
Love the tweaks you made, Lali! Thank you!
Easy yummy healthy .. i made it in the air fryer..
Thank you for the amazing recipes!! Much love
I love that! You’re so welcome!
Can’t wait to try this LOOKS WONDERFUL THANKS
So excited for you to give it a try! You’re so welcome!
Delicious. Great pizza taste, but less fattening and more nutritious!
Thank you!!
Yumna’s easy to try recipes are great to go on any day. They are simple and nutritious. I tried her eggplant pizza recipe and it came out so well. She inspires me always… Loads of love all the way from India ❤️.
I love that! Thank you!!
These are truly the tastiest eggplants I’ve ever eaten. Thanks for your wonderful recipes ^^
That’s amazing to hear! You’re so welcome!