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4.8 from 12 votes

Eggplant Pizza Recipe

Who needs a doughy crust? In this eggplant pizza, roasted eggplant, tomato sauce, and melted cheese unite to create a flavorful experience.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 122 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • Olive oil spray extra-virgin
  • 1 eggplant large, unpeeled; 1 ¼ pounds
  • ½ teaspoon Diamond Crystal kosher salt see notes below
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup Pizza Sauce
  • ½ cup mozzarella cheese part-skim, shredded

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F. Line a large, rimmed baking sheet with foil and spray it with extra-virgin olive oil.
  2. Slice the eggplant crosswise into ½-inch-thick rounds, yielding about 12 rounds. Place the eggplant rounds on the prepared baking sheet. Spray them with olive oil and sprinkle them with kosher salt, black pepper, and garlic powder. 
  3. Bake the eggplant rounds for 10 minutes. Remove from the oven, turn them over, spray with more olive oil, and bake for 10 more minutes, until golden brown.
  4. Remove the pan from the oven, but leave the oven on. With a spoon, spread pizza sauce on each eggplant round. Top with shredded cheese. At this point, you can add more toppings, such as pepperoni or olives.
  5. Return the pan to the oven. Bake just until the cheese is melted, about 5 minutes. Let the pizza rounds rest for 5 minutes before serving.

Notes

  • If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
  • It's important to use high heat when roasting the eggplant slices. This ensures that excess water is removed and that they don't end up soggy. So, if you prefer to use parchment paper rather than foil, make sure it's marked as suitable for high-heat baking. And if you don't like using olive oil when cooking over high heat (even extra-virgin olive oil), use avocado oil instead.
  • You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. By the way, they are surprisingly good cold. They are a delicious hybrid between cold leftover pizza and Italian antipasti!

Nutrition Information

Serving 3eggplant rounds Calories 122kcal (6%) Carbohydrates 10g (3%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 2g (10%) Sodium 295mg (12%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 122

% Daily Value*

Serving 3eggplant rounds
Calories 122kcal 6%
Carbohydrates 10g 3%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 2g 10%
Sodium 295mg 12%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.