This innovative eggplant pizza transforms thick eggplant slices into the perfect low-carb pizza base, topped with melted mozzarella and your favorite toppings. Our eggplant pizza recipe delivers all the satisfaction of traditional pizza while sneaking in extra vegetables – it’s crispy, cheesy, and surprisingly filling for a healthier twist on pizza night.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
For the Eggplant Base:
| Ingredient | Amount |
|---|---|
| Large eggplants | 2 medium (about 2 lbs) |
| Kosher salt | 2 teaspoons |
| Olive oil | 3 tablespoons |
| Black pepper | 1/2 teaspoon |
For the Pizza Toppings:
| Ingredient | Amount |
|---|---|
| Pizza sauce | 3/4 cup |
| Fresh mozzarella cheese, sliced | 8 oz |
| Cherry tomatoes, halved | 1 cup |
| Fresh basil leaves | 1/4 cup |
| Red pepper flakes | 1/4 teaspoon |
| Parmesan cheese, grated | 1/4 cup |
Step-by-Step Instructions
Phase 1: Preparing the Eggplant (15 minutes)
Step 1: Slice the eggplants into 3/4-inch thick rounds. You’ll get about 8-10 slices total – these become your individual pizza bases. Choose the largest, most even slices for the best results.
Step 2: Arrange eggplant slices on a large baking sheet lined with paper towels. Sprinkle both sides generously with kosher salt (about 1/4 teaspoon per side). This draws out moisture and prevents soggy pizzas.
Step 3: Let the salted eggplant sit for 15 minutes exactly. You’ll see beads of moisture forming on the surface – this is perfect! The salt is pulling out the bitter juices.
Step 4: Pat each slice completely dry with paper towels, pressing firmly to remove all moisture. Brush both sides with olive oil and season with black pepper.
Phase 2: First Bake (12 minutes)
Step 5: Preheat your oven to 425°F while the eggplant sits. Position the rack in the upper third of the oven for better browning.
Step 6: Transfer oiled eggplant slices to a clean, unlined baking sheet. Bake for 6 minutes, then flip each slice carefully with a spatula.
Step 7: Continue baking for another 6 minutes until the eggplant is golden brown and feels tender when pressed gently. The edges should look slightly caramelized.
Phase 3: Pizza Assembly (5 minutes)
Step 8: Remove eggplant from oven and let cool for 2 minutes. This prevents the sauce from making the base soggy.
Step 9: Spread 1-2 tablespoons of pizza sauce on each eggplant round, leaving a small border around the edges. Don’t overload – too much sauce creates soggy pizza.
Step 10: Top each slice with torn mozzarella pieces (about 1 oz per slice). Fresh mozzarella works better than shredded because it melts more evenly.
Step 11: Add 3-4 cherry tomato halves per pizza and a pinch of red pepper flakes. The tomatoes add fresh flavor and pretty color contrast.
Phase 4: Final Bake (8 minutes)
Step 12: Return to the oven and bake for 6-8 minutes until the cheese is bubbly and starting to brown in spots. Watch carefully during the last 2 minutes to prevent burning.
Step 13: Remove from oven and immediately sprinkle with fresh basil leaves and grated Parmesan. The residual heat will wilt the basil perfectly.
Step 14: Let cool for 2-3 minutes before serving. This allows the cheese to set slightly and makes the pizzas easier to handle with a fork and knife.
Chef’s Notes
Salt Timing is Critical: Don’t skip the 15-minute salting step – it’s what transforms watery eggplant into a sturdy pizza base that won’t fall apart.
Oil Temperature Test: Your eggplant pizza will crisp better if you brush the oil on when the slices are completely dry. Any remaining moisture prevents proper browning.
Cheese Distribution: Tear fresh mozzarella instead of slicing for better melting. The irregular pieces create more interesting texture and browning patterns.
Sauce Control: Less is more with eggplant pizza – too much sauce makes the base soggy and difficult to eat. Start with less and add more next time if needed.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 15g
- Carbohydrates: 18g
- Fat: 18g
- Fiber: 8g
- Sodium: 650mg
Creative Variations
Mediterranean Eggplant Pizza: Top with crumbled feta, Kalamata olives, sun-dried tomatoes, and fresh oregano for a Greek-inspired twist.
Meat Lover’s Version: Add cooked Italian sausage, pepperoni, and bacon bits. Just like our hearty eggplant pasta, this version satisfies serious appetites.
Pesto Eggplant Pizza: Replace pizza sauce with basil pesto and top with goat cheese, pine nuts, and arugula for an upscale flavor profile.
Breakfast Pizza Style: Top with ricotta, scrambled eggs, and crispy prosciutto. Similar to our popular eggplant rollatini, it combines Italian flavors in unexpected ways.
Storage & Reheating
Refrigerator Storage: Store leftover eggplant pizza in the refrigerator for up to 3 days in an airtight container. Place parchment paper between layers to prevent sticking.
Freezing Instructions: These don’t freeze well due to the high water content in eggplant. The texture becomes mushy when thawed.
Reheating Method: Reheat in a 375°F oven for 5-7 minutes until the cheese melts again. Avoid the microwave, which makes the eggplant soggy.
Make-Ahead Tip: You can complete steps 1-7 (preparing and first-baking the eggplant) up to 24 hours ahead. Store in the refrigerator and add toppings when ready to serve.
Troubleshooting Common Problems
Problem: Soggy, watery eggplant pizza Solution: You didn’t salt long enough or didn’t pat the slices completely dry. Always salt for the full 15 minutes and press firmly with paper towels to remove every bit of moisture.
Problem: Eggplant tastes bitter Solution: Choose younger, smaller eggplants with fewer seeds. The salting process should eliminate most bitterness, but older eggplants can be naturally more bitter.
Problem: Cheese slides off during eating Solution: Let the pizza cool for 2-3 minutes after baking. The cheese needs time to set. Also, don’t overload with toppings.
Problem: Eggplant breaks apart when flipping Solution: Use a large, thin spatula and support the eggplant with your other hand. If slices are very soft, they might be overcooked.
Problem: Uneven cooking or burning Solution: Make sure all eggplant slices are the same thickness. Rotate the baking sheet halfway through cooking for even heat distribution.
Equipment Essentials
- Large baking sheets (2 recommended)
- Sharp chef’s knife for even slicing
- Paper towels for moisture removal
- Pastry brush for oil application
- Thin, wide spatula for flipping
- Measuring spoons and cups
Shopping List
Produce Section:
- 2 medium eggplants
- 1 cup cherry tomatoes
- Fresh basil (small container)
Dairy Section:
- 8 oz fresh mozzarella
- Small container grated Parmesan
Pantry Items:
- Pizza sauce (jar or can)
- Olive oil
- Kosher salt
- Black pepper
- Red pepper flakes
Success Secrets
- Choose the Right Eggplant: Look for firm, glossy skin without soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.
- Perfect Slice Thickness: 3/4-inch thick slices are ideal – thick enough to hold toppings but thin enough to cook through evenly.
- Salt Strategy: Use kosher salt rather than table salt for better moisture extraction. The larger crystals work more effectively.
- Oil Application: Brush oil on just before baking, not during the salting process. This ensures maximum crispiness.
- Temperature Control: Keep your oven at exactly 425°F. Lower temperatures won’t crisp the eggplant properly, while higher heat burns the outside before cooking the inside.
This eggplant pizza recipe proves that healthy eating doesn’t mean sacrificing flavor. Each bite delivers the satisfying crunch and cheesy goodness you crave from traditional pizza, while adding beneficial nutrients and fiber from the eggplant base.
