Eggplant Pizzas


Grill Master
Staff member
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I had a big eggplant from a neighbor's garden and craved pizza, so I found this recipe. I used the whole eggplant. I did not do the salting thing.

It was really good!

I used parchment paper and a pizza stone. Would have been better if I hadn't used fat free mozzarella, but still was good. I also put a few little dots of ricotta on each slice, added dried Italian seasoning and fresh herbs.


Eggplant Margherita Pizzas

½ large eggplant, sliced into ½” thick rounds (8 slices)
Kosher salt
1 tsp. garlic powder
½ tsp. ground black pepper
½ cup no-sugar-added marinara sauce
½ cup part-skim mozzarella cheese
Handful of fresh basil, thinly sliced

Preheat oven to 400 degrees F.
Sprinkle the eggplant with coarse salt, place on paper towels and allow to sit for 10-15 minutes. Pat dry.
Arrange eggplant rounds on a nonstick baking sheet. Mist with a nonstick cooking spray and sprinkle with garlic powder and black pepper.
Bake for 15 minutes, remove from oven and flip. Top each slice with 1 tablespoon of tomato sauce, a sprinkle of fresh basil and end with 1 tablespoon of mozzarella cheese.
Return to oven and bake for 10 minutes until cheese is melted and bubbly.


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