Easy Eggplant Pizza

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Use eggplant for the crust to make eggplant pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.

Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy, naturally gluten-free pizza that’s loads quicker than the standard. Top it with whatever you like, and it’s a quick, whole foods way to get dinner on the table fast. (Or a late night snack. Done it!)

How to make eggplant pizza: an overview

Here’s the basic concept behind eggplant pizza, or: pizza with a roasted eggplant crust! The main steps are as follows (or jump right to the recipe):

  • Roast the eggplant. Slice an eggplant into rounds and then roast it for 15 to 20 minutes at 400 degrees Fahrenheit. The texture you want is tender, but something that still holds its shape: so you can eat it with your hands!
  • Top with pizza sauce & toppings. Add pizza sauce (our homemade sauce is epic!) and top with cheese. In Julia’s pizza she puts fresh basil under the cheese, which makes for a nice fresh flavor.
  • Broil and serve! Then you’ll broil the pizza until the cheese is melted and golden brown. And that’s it: perfect eggplant pizza!


  • 2 pounds globe eggplant*
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 cup Easy Pizza Sauce
  • 1/2 cup mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Kosher salt, to season


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Slice the eggplant into 3/4 inch thick slices. Brush both sides with 2 tablespoons olive oil. Sprinkle the tops liberally kosher salt (about 1/4 teaspoon total) and the dried oregano.
  3. Place the eggplant on a baking sheet and bake for 15 to 20 minutes, until tender but still holding their shape.
  4. While the eggplant roasts, make the pizza sauce.
  5. Top the eggplant with a thin layer of the pizza sauce, then add the chopped basil, divided between the rounds. Sprinkle with mozzarella cheese and Parmesan cheese, divided between the rounds, and sprinkle the tops with a little more kosher salt.
  6. Broil the eggplant until the cheese is melted and lightly browned, about 3 to 5 minutes, rotating the pan as necessary for even cooking (alternatively, you can bake the pizzas until the cheese melts). Top with more fresh basil and serve.


*This recipe is easy to double to feed 4 as a main dish. If you can, try to find eggplant that is a uniform size all the way down the eggplant (eggplant that has a very large bulb at the end makes for more variation in pizza size). 

You can read full article and recipes here: https://www.acouplecooks.com/eggplant-pizza/

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