Eggplant Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Resting time
20 mins
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Total Time
45 mins
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Servings
2 servings
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Calories
603 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Eggplant Pizza
Description
Eggplant slices salt and sweat to reduce moisture and prevent sogginess, then are brushed with olive oil and baked to develop a softened, light golden brown texture. Mushrooms roast separately with olive oil and seasoning until golden, enhancing their natural umami flavor.
The baked eggplant rounds are layered with pizza sauce, shredded mozzarella, parmesan, and the roasted mushrooms before returning to the oven briefly to melt the cheese. Garnishes of crushed red pepper and fresh basil add a peppery note and brightness to balance richness.
This recipe works well served fresh as a snack or light meal and offers a way to enjoy pizza flavors with a vegetable base. Leftovers reheat well in the oven. Salting the eggplant is crucial to improving texture and flavor.
Ingredients
- 1 eggplant cut into ½ inch rounds, large globe
- salt to taste
- black pepper to taste
- 4 tablespoons olive oil
- 1 ¼ cups mozzarella cheese shredded
- ½ cup Parmesan Cheese freshly grated
- ¾ cup baby bella mushroom sliced
- ½ cup pizza sauce
- crushed red pepper for garnish
- basil for garnish, fresh
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
- Salting the eggplant rounds before baking is important to reduce moisture and prevent sogginess.
- Leftover eggplant pizza can be stored in the refrigerator for up to two days and reheated in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 21g | 7% |
| Protein | 30g | 60% |
| Fat | 46g | 71% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 62mg | 21% |
| Sodium | 1173mg | 49% |
| Potassium | 930mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 884mg | 88% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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