Eggplant Pizza is the perfect solution for pizza cravings without the carbs or heaviness of traditional crust. It’s quick to prepare, customizable, and baked to melty, cheesy perfection. The eggplant rounds become tender and flavorful in the oven, while the toppings deliver all the classic pizza satisfaction. Great for weeknight dinners, meal prep, or serving to guests with dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large eggplant olive oil salt black pepper pizza sauce or marinara sauce shredded mozzarella cheese grated parmesan cheese (optional) Italian seasoning or dried oregano fresh basil (optional, for garnish) toppings of choice (pepperoni, olives, mushrooms, bell peppers, etc.)
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the eggplant into ½-inch thick rounds. Lightly salt both sides and let sit for 10–15 minutes to draw out excess moisture. Pat dry with a paper towel.
Arrange the eggplant slices on the baking sheet. Brush both sides with olive oil and season with salt and pepper.
Bake for 15 minutes, flipping halfway through, until slightly tender and golden.
Remove from the oven and top each slice with a spoonful of pizza sauce, shredded mozzarella, parmesan (if using), and your favorite toppings.
Return to the oven and bake for another 8–10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil or a sprinkle of Italian seasoning before serving.
Servings and timing
This recipe makes about 12–14 eggplant pizzas, serving 4 as a light meal or 6–8 as an appetizer. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
Vegan Version: Use dairy-free cheese or a cashew-based cheese alternative.
Spicy Kick: Add red pepper flakes or jalapeño slices.
Margherita Style: Top with fresh mozzarella and tomato slices, and finish with basil.
Pesto Base: Swap pizza sauce with basil pesto for a unique flavor twist.
Storage/Reheating
Store leftover eggplant pizzas in an airtight container in the refrigerator for up to 3 days.
To reheat, place in the oven or air fryer at 375°F (190°C) for 5–7 minutes until warmed through. You can also microwave them, but the texture may soften.
These are not ideal for freezing, as eggplant can become watery when thawed.
FAQs
Do I need to peel the eggplant?
No, the skin helps the slices hold their shape. Just wash it well before slicing.
Why do I need to salt the eggplant?
Salting draws out moisture and reduces bitterness, helping the slices cook evenly and hold toppings better.
Can I make these in an air fryer?
Yes, air fry at 400°F (200°C) for about 10–12 minutes total, adding the toppings halfway through.
What kind of cheese works best?
Mozzarella is classic, but you can use cheddar, provolone, or vegan cheese alternatives.
How thick should the eggplant slices be?
Aim for ½-inch thick slices so they’re sturdy enough to hold toppings but still cook through evenly.
Can I use a different sauce?
Yes, marinara, pesto, garlic butter, or even BBQ sauce can all be used as bases.
Are these good for kids?
Yes, kids love the fun mini pizza shapes, and it’s a great way to sneak in vegetables.
Can I prepare these ahead of time?
You can bake the eggplant rounds ahead, then add toppings and reheat when ready to serve.
How do I prevent soggy eggplant?
Salt and pat dry before baking, and don’t overload with sauce. Pre-baking the slices helps remove moisture.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure your sauce and toppings are also gluten-free.
Conclusion
Eggplant Pizza is a tasty, wholesome alternative to traditional pizza that doesn’t sacrifice flavor or satisfaction. With a simple eggplant base, customizable toppings, and plenty of melty cheese, it’s an easy way to enjoy pizza night with a healthy twist. Whether you serve them as appetizers, snacks, or a main course, these mini pizzas are sure to become a favorite in your rotation.
Eggplant Pizza is a wholesome, low-carb alternative to traditional pizza that swaps out the crust for thick eggplant slices. Topped with sauce, cheese, and your favorite toppings, these mini pizzas are easy, flavorful, and naturally gluten-free.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12–14 mini pizzas (serves 4 as a light meal, 6–8 as an appetizer)
Category:Appetizer
Method:Bake
Cuisine:Italian-Inspired
Diet:Gluten Free
Ingredients
1 large eggplant
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
1/2 cup pizza sauce or marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese (optional)
1 tsp Italian seasoning or dried oregano
Fresh basil, for garnish (optional)
Toppings of choice: pepperoni, olives, mushrooms, bell peppers, etc.
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into ½-inch thick rounds. Lightly salt both sides and let sit for 10–15 minutes to draw out excess moisture. Pat dry with a paper towel.
Arrange the eggplant slices on the baking sheet. Brush both sides with olive oil and season with salt and pepper.
Bake for 15 minutes, flipping halfway through, until slightly tender and golden.
Remove from the oven and top each slice with a spoonful of pizza sauce, shredded mozzarella, parmesan (if using), and desired toppings.
Return to the oven and bake for another 8–10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil or a sprinkle of Italian seasoning before serving.
Notes
Salting and drying eggplant helps prevent sogginess and enhances texture.Use vegan cheese to make it dairy-free.Don’t overload with sauce to maintain a firm base.Eggplant rounds can be baked ahead and topped later for quick assembly.Air fryers work great for smaller batches—cook at 400°F for 10–12 minutes.
