Description
Irresistible Eggplant Pizza blends Mediterranean flavors with classic comfort, offering a delightful twist on traditional pizza. Crispy roasted eggplant, melted cheese, and aromatic herbs create a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 large eggplant, sliced into 0.5 inches (1.27 centimeters) rounds
- 1 cup (240 milliliters) pizza sauce
- 1–2 cups (120–240 grams) shredded mozzarella cheese
Cheese and Toppings:
- Sliced tomatoes
- Pepperoni
- Olives
- Fresh basil leaves
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Slice eggplant into uniform thin rounds, approximately 1/4-inch thick to ensure even cooking and consistent texture.
- Salt eggplant slices and let them rest for 15 minutes to draw out excess moisture, then pat dry with paper towels to prevent sogginess.
- Preheat oven to 425°F, creating an optimal temperature for roasting eggplant and achieving a crispy exterior.
- Arrange eggplant rounds on a parchment-lined baking sheet, brushing each slice generously with olive oil to enhance flavor and promote golden browning.
- Roast eggplant slices for 15-20 minutes, flipping halfway through to ensure even caramelization and tender consistency.
- Remove eggplant from oven and immediately top each slice with marinara sauce, spreading evenly to cover the surface.
- Sprinkle mozzarella and parmesan cheese over the sauce, distributing ingredients carefully for balanced flavor.
- Return topped eggplant to oven and bake for an additional 5-7 minutes until cheese melts completely and edges become slightly crisp.
- Optional: Garnish with fresh basil leaves and red pepper flakes for added aromatics and subtle heat.
- Allow pizzas to cool for 2-3 minutes before serving to prevent burning and help toppings set.
Notes
- Pat eggplant slices dry thoroughly to reduce excess moisture and achieve a crispier pizza-like texture.
- Sprinkle salt on eggplant slices and let sit for 15 minutes to draw out water, which prevents soggy results and intensifies flavor.
- For a protein boost, add cooked chicken, ground turkey, or plant-based crumbles on top of your eggplant pizza base.
- Use parchment paper when baking to prevent sticking and ensure easy removal of your eggplant pizza slices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 215 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 35 mg