Eggplant Pizza

Eggplant is a great vehicle for flavor. It’s pretty mild on its own so it pairs really well with complex flavors, making it a great base for a recipe!


  • 2 large eggplant, cut into 1-inch thick slices
  • 1 (8 oz) grated mozzarella cheese
  • 1 cup cherry tomatoes, cut in half
  • 2-3 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 3 mince garlic cloves
  • ½ cup leaves torn basil
  • ¼ cup grated Parmesan cheese


  • Preheat the oven to 425 degrees F
  • On two rimmed baking sheets, lay the eggplant slices flat in a single layer
  • Brush both sides of the eggplant slices with olive oil
  • Sprinkle with salt and pepper and roast until the eggplant starts to brown on the top, about 8-10 minutes
  • Remove the baked eggplant from the oven and turn your broiler on
  • Sprinkle each slice of eggplant with the minced garlic, then smother with mozzarella cheese, a few tomato slices and some basil leaves
  • Broil the pizzas until the cheese is melted and the tomatoes are tender, about 2-3 minutes (Be sure to watch them, they can burn easily)
  • When done, sprinkle with grated Parmesan
  • Served hot

Enjoy your Eggplant Pizza! 

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