Eggplant Pizza

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Simple to make, this easy eggplant pizza recipe is a healthier way to enjoy one of your favorite foods. All the flavor but lower in carbs and calories, this vegetarian dish is loaded with the good stuff!

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Ingredients & substitutions

• Eggplant: Use a large globe eggplant for this recipe. Slice it into rounds and bake before adding the toppings. Check out my step by step instructions on how to cut an eggplant.
• Oil: For cooking. We lke to use olive oil, but canola or vegetable will work well.
• Cheese: Use a mixture of parmesan and mozzarella. The parmesan adds a great flavor and the mozzarella will give you those delicious cheese pulls.
• Mushrooms: Baby bella mushrooms are roasted before topping the eggplant pizza crust. Other small sliced mushroom will work well.
• Pizza sauce: Use your favorite store bought pizza sauce to top the eggplant. You ca also use marinara sauce for a different flavor.
• Seasonings: Salt, pepper, crushed red pepper flakes and fresh basil.

How to make eggplant pizza

1. Slice the eggplant into rounds, salt and then wipe off excess moisture.
2. Bake the eggplant rounds.
3. Add the pizza sauce and toppings to the eggplant.
4. Bake until the cheese melts.

Tips for making eggplant pizza

1. Look for the largest eggplant you can find. That’s because we are slicing the eggplant into circles to mimic a small round pizza. The large the eggplant, the easier it is to work with and the better the presentation!
2. Don’t skip sweating the eggplant. This process of adding salt to the sliced eggplant draws out the moisture from the vegetable so that it doesn’t get soggy when your roast it in the oven.
3. Don’t load the eggplant pizzas with too many toppings. Yes, it’s supposed to mimic pizza, but remember it’s a thinly sliced vegetable that can only hold so much before breaking.
4. Make it your own! You can easily adapt this recipe to suit your own and your families taste. Add on different pizza toppings like diced bell peppers, pineapple, cooked shredded chicken or even a little ground beef.

Frequently asked questions

Get all that pizza flavor in a healthier way with these eggplant pizza bites. Easy to make and fun to serve, it’s a great way of getting som extra veggies on to your family’s plates! If you enjoyed this vegetable pizza idea, you might also enjoy my Portobello Mushroom Pizzas!

More Eggplant Recipes:

• Eggplant Chickpea Stew
• Baked Eggplant Parmesan
• Stuffed Eggplant
• Eggplant Moussaka
• Eggplant Lasagna
• Eggplant Pasta Casserole

If you try this healthy-ish feel good Eggplant Pizza recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Eggplant Pizza

Easy to make and fun to eat, these mini eggplant pizzas are a great healthy alternative. Cheesy and delicious, everyone will love them!

5 from 91 votes

Author Yumna Jawad

Servings 2 servings

Course Appetizer, Main Course

Calories 603

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Resting time 20 minutes mins

Total Time 45 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 large globe eggplant cut into ½ inch rounds
• ▢ Salt and pepper to taste
• ▢ 4 tablespoons olive oil
• ▢ 1 ¼ cups shredded mozzarella cheese
• ▢ ½ cup freshly grated Parmesan
• ▢ 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.

Notes

Storage: Leftovers will keep well for two days in the fridge and can be reheated in the oven.

Tips: don’t skip salting the eggplant rounds. If you don’t they can become very soggy.

Nutrition

Calories: 603kcal, Carbohydrates: 21g, Protein: 30g, Fat: 46g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 26g, Cholesterol: 62mg, Sodium: 1173mg, Potassium: 930mg, Fiber: 8g, Sugar: 12g, Vitamin A: 900IU, Vitamin C: 9mg, Calcium: 884mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free, Vegetarian

Cuisine American

Course: Appetizer, Main Course