Eggplant Pizza

Eggplant Pizza

Have you ever tried eggplant pizza? I've seen many versions of eggplant  pizzas on Pinterest and really wanted to give them a try. For those in search for gluten free pizza solutions this might be one of the best alongside this wonderful cauliflower crust pizza.  For me these eggplant mini pizzas seem like a perfect light dinner, appetizer or simply as a side dish. They look good and have a great taste. I actually prefer to serve them with a bit of crunchy bread, but work really good with only some fresh salad aside.


Being eggplant pizzas don't expect to have a crunchy crust as regular pizza. That's why I added some corn kernels on top to bring a bit of more texture. For a quick delicious homemade pizza sauce you can try the recipe  I've used on this tuna and red onion pizza


Eggplant has always made a great pair with tomatoes and cheese, these mini pizzas are confirming this really well. If you like eggplants you will love this dish.

Related Posts

Eggplant Stew
Eggplant Salad

Quick Bread Pizza

Breakfast Pizza




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  • Makes about 15 mini pizzas
  • 1 (350g) large eggplant, cut into 1/4 inch slices
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 tsp dry oregano
  • 1/2 cup pizza sauce
  • 1 cup (100g) Mozzarela cheese, sliced
  • 5 or 6 cherry tomatoes, sliced
  • 4-5 fresh basil leaves, chopped
  • 1/3 cup corn kernels
  1. Wash the eggplant and cut into 1/4 inch slices. Place on paper towels, sprinkle with salt and let them sit for about 20-30 minutes to remove extra moisture. Pat them dry with paper towels.
    eggplant pizza step1eggplant pizza step2
  2. Preheat oven to 400F (200C).
  3. Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with a bit of olive oil, freshly ground black pepper and oregano.
    eggplant pizza step3eggplant pizza step4
  4. Roast the eggplant for about 15-20 minutes. Meanwhile prepare everything you need for topping. These are just an idea you can top with whatever you like. 
    eggplant pizza step5eggplant pizza step6
  5.  Remove from the oven, add tomato sauce, Mozzarella cheese, cherry tomato slices and corn. Sprinkle the basil chopped leaves on top.
    eggplant pizza step7eggplant pizza step8eggplant pizza step9eggplant pizza step10
  6. Return to oven and broil for 3-5 minutes until cheese has melted.
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Eggplant Pizza-3
Nutrition facts 1 Slice - Calories:52, Fat:2.5g, Saturated Fat:1.0g, Unsaturated Fat:0.0 g, Carbohydrates:5.3g, Sugar:2.4g, Fiber:1.8g, Protein:3.0g, Cholesterol:4 mg, Calories from Fat 22, Sodium 79mg, Potassium 176mg, Vitamin A 8%, Vitamin C 12%, Calcium 6%, Iron 2%, Nutrition Grade A, daily percent values are based on a 2000 calorie diet
On March 24, 2015 at 09:32 am, Leslie said...
I've pinned this and i've printed it. I want to try this, They look so good!
On March 24, 2015 at 07:30 pm, Liz said...
I'd be happy with these eggplant gems for dinner, a snack or any time!!! Terrific low carb pizza!
On March 24, 2015 at 09:18 pm, Kristi @ Inspiration Kitchen said...
I've never tried Eggplant Pizza Ella - but I have to tell you - they look like the perfect appetizer!
On March 25, 2015 at 09:57 am, Christin@SpicySouthernKitchen said...
What a great way to serve eggplant! Love that you added corn for a texture contrast!
On March 25, 2015 at 03:27 pm, Anu-My Ginger Garlic Kitchen said...
What an innovative and cute idea of making eggplant pizza. Awesome appetizer recipe, but I can have these tiny stunners anytime! :)
On March 27, 2015 at 01:54 am, Maureen | Orgasmic Chef said...
I've never had an eggplant pizza but I think I'd love one. :)
On March 31, 2015 at 01:14 pm, ritu ahuja said...
Very cute and lovely eggplant pizza. Super tempting. I wish I could grab a bite. Love it. yum yum yum
On April 02, 2015 at 11:44 am, sera said...
Tasted very good!! Thank you for all the great recipes:) But they were a bit watery can I do something different so that they turn out less watery?

Did you let them sit on paper towels with some salt, and then pat them dry before baking? It helps. 

On April 05, 2015 at 07:53 am, Lindsey @ American Heritage Cooking said...
I've never seen this! Such a great idea and a healthy twist on pizza!
On May 19, 2015 at 07:10 pm, Lisa said...
These take a long time to make because of all of the wait time, but they are very easy to make and are perfect for nights when there are a lot of things to do and not a lot of time to cook because you can be productive in the in-between times. It is easy and family friendly because everyone can choose their own toppings. I made these with my niece and they were a huge hit. I am so excited to try them again and switch up the toppings to spice things up a bit.

Cool.. glad you liked them. I am sure they will be delicious with other toppings.. I try to keep them simple as my daughters don't love spicy or with too many combinations :)

On June 06, 2015 at 02:16 pm, Carolyn said...
I have made these. You cannot pick them up like a pizza. The eggplant gets very soggy. You have to eat it with a fork. My question is...(i love cheese. ). Now that I'm on NON-DAIRY, is there anything that I can use in the place of cheese?

They don't get as hard as a dough base .. but can be hold in hand. Did you let them sit on paper towel to remove extra moisture? Also make sure not to bake them more than 15-20 minutes, and make sure you cut them thick enough. For non dairy cheese seems some soy cheese might be a good substitute if you can find.

On June 26, 2015 at 06:03 am, besma said...
trés delicieuse comme re7

Merci :)

On August 03, 2015 at 07:05 am, Kathi said...
After slicing, salting, draining and patting with paper towel. I brushed some egg on them, lightly dipped them in Panko crumbs and pan fried in a little olive oil for crispness. Then added my toppings and baked. Instead of corn, I used mushrooms and added pepperoni. They turned out yummy and could be hand held.

These are really good tips Kathi, thank you for sharing them.

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