Eggplant Pizza

These unique little pizzas are an amazing side dish, appetizer, or even as an entree. We use eggplant for so many different things, but this one may have been the most fun (and delicious). Some people are intimidated by eggplant (I’ve heard some people say they dislike the texture, or that they’ve simply never tried it), but its an incredibly versatile vegetable, as this recipe shows, and every time we’ve served a client eggplant for their first time they’ve always loved it. Expect many more eggplant recipes to come!

Prep Time: 30 Minutes

Cook Time: 10-15 Minutes

Ingredients: 8-10 mini-pizzas (depending on how thick you want them)

  1. 1 Eggplant
  2. Pizza Sauce
    1. If you plan on making your own, you will need one large can of diced or ground tomatoes, based on your preference
      1. In a sauce pan add olive oil and diced garlic and onion. Let garlic and onion sweat until soft, then add tomato sauce and spices (oregano, red pepper if you like some spice, salt, pepper)
    2. Otherwise, purchase your favorite ready-to-go tomato sauce at the store
  3. Fresh Basil
  4. Shredded Mozzarella and Parmesan Cheese
  5. Any toppings of your choice!


  1. Preheat oven to 375 degrees
  2. If you are making a sauce from scratch, begin process from above (2.1.1)
  3. Cut eggplant into even slices with skin still on (thickness in above pictures will give you about 8 slices, depending on the size of the eggplant).
    1. Lay eggplant slices onto a sheet pan and lightly salt them. Let sit for a few minutes until the salt extracts beads of water from each slice. Dab the water off with a paper towel, drizzle eggplants with olive oil and place tray in the oven for 7-10 minutes.
    2. When eggplants have softened, remove from oven.
  4. While the eggplant slices par-cook, chiffenade your fresh basil- this will give you those pretty basil strands you’ve seen at restaurants.
    1. Remove basil leaves and stack them onto each other. Roll the leaves into a tube like a cigar, and make cuts down the length of the rolled tube. Separate the strands.
  5. Dress each eggplant slice with tomato sauce, basil chiffenade,mozzarella and parmesan in that order (cheese on last holds it all together!).
  6. Place sheet tray on center oven rack for 10-15 minutes or until your cheese is browned. Dress with salt and pepper (and some more basil if you like) and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s