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Large platter of eggplant pizza topped with mushrooms
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5 from 91 votes

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!
Prep Time 10 minutes
Cook Time 35 minutes
Resting time 20 minutes
Total Time 45 minutes
Servings 2 servings
Calories 603kcal
Author Yumna Jawad



  • 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.


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.


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