Eggplant pizza

Do you know anyone that doesn’t like pizza? I think it will be hard to find anyone actually. This eggplant pizza, for those that are on a gluten free diet, is just perfect. No bread included of any kind.

eggplant pizza

Eggplants are the perfect vessel to place the tomato sauce and cheese over it. I have seen something similar done with zucchini as well but I like eggplant much better. This was my first time making these eggplant pizza but for sure it will not be my last.

I actually had them as part of a sandwich. I placed two of them between some nice crusty whole grain bread and it was just sensational. I should have quadrupled the batch because the sandwiches where just delicious.

I think I might be be able to freeze these as well for a quick lunch or dinner. I will be experimenting with it so I will let you know if it works. I actually think it will.

On another note, I can’t believe the summer is almost over. I think the older I get the faster time goes by. In a couple of days I will start school again…ugh. I really I am not ready to get into the groove of studying again. I will try to endure it for the next 3 months, I just hope it gives me the results that I am hoping for.

Well, for those that are traveling places for memorial day, be safe. If you need a healthy idea for tomorrow this is it. These mini  eggplant pizza are nothing but delicious, easy to make and I think they will be a super hit.


eggplant pizzaeggplant pizza

eggplant pizza

eggplant pizza


Eggplant pizza

Miryam's original recipe

Yield: 20-24 pizzas

Total Time: 40 minutes


  • 2 large eggplant, sliced 1 inch thick
  • 24 oz jar tomato sauce
  • 20 slices provolone cheese, mozzarella works too
  • 3-4 oz fresh cherry tomatoes, sliced
  • 1 cup fresh spinach
  • 1/2 tsp himalayan salt
  • Pepper flakes, optional



Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.

Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.

Serve while still hot. I had my eggplant pizza slices in between whole grain crusty bread and it was the bomb.

Screen Shot 2014-08-31 at 10.03.34 AM

Related Posts


  1. Ooo those look amazing! I’ve also done something similar by putting cheese & toppings on tomato slices

  2. I am definitely craving all of the cheesey and tomato flavours that these eggplant pizzas bring. They so delicious that I had to pin them twice!

  3. These look delicious! I absolutely love the idea of using the cheese slices that cover the whole egg plant. I usually use feta but I’ll definitely give this a try! Yum!!

  4. My goodness, I want to make these RIGHT NOW! I’ve seen eggplant pizzas before, but they’ve never looked as irresistible as yours! I think I figured out what’s for dinner tonight. :)

  5. These look absolutely fantastic! The perfect dinner or after school snack!

  6. These look awesome! I am in love with all that ooey gooey melty cheese! YUM!

  7. I tried these out for dinner on Friday and they were super easy, and delicious!

  8. I love the idea of these! They look like hearty canapes or something :) Nonetheless I would eat the lot! Yum.

  9. I’m going to try this the next time I’m hosting a dinner party! Love the idea of eggplant for te bottom.

  10. Does the eggplant get soft or does it stay strong enough to lift and bite into like pizza? We don’t eat bread and I love the idea of this but before I make it I want to make sure. If I hype the kiddos up about pizza they will expect to eat it like pizza. It sounds great and I’m hoping this can be a new regular lunch or Fun Friday personalized pizza dinner! Thanks!

  11. I bet this would be good with fresh basil instead of the spinach, or even with the spinach too!! Yum!

  12. I am new at this. I see some recommendations to slice and salting before baking so that they will be crispier and to slice then a quarter inch rather then the 1 inch you recommend. Do you think this is right?

  13. These look fantastic! Perfect for a light appetizer.

  14. Eggplant is one of my favorite things, and I’m always looking for new ways to prepare it. This looks like a perfect combination! I’m very interested to know if your freezer experiment works – this would be a great grab-zap-n-go lunch to keep on hand!

  15. So good! Thank you very much. All 5 of us enjoyed these – even the 4 year old who refuses all veggies came back for more after being made to try just one bite. Something I really like: the 12 and 13 year olds (both vegetarians) could so easily and quickly make these themselves for a snack or meal. A few slices of eggplant, a spoonful of sauce, a few slices of cheese: so good, so easy. And so elegant. Even the red pepper flakes really brought it together. Glad we found this recipe for our family valentines party.

  16. You have no idea how much I love eggplant! This recipe looks sooo good!

  17. I made these last night and they were AWESOME!!! Amazing idea and soooooo good! Forgot the red pepper flakes, just means I’ll have to buy another eggplant oh darn! LOL. I can’t wait to make these again, and I don’t duplicate many recipes but this one is PERFECT!

  18. These were SO good! I haven’t always had good luck with making eggplant pizza but these turned out great. My toddler even gobbled them up. Thanks for sharing, I will definitely be making them again soon!

  19. I am confused by the calorie count. What is 114g?? 1 eggplant round?! 2? 4?

  20. will table salt work?

  21. This was so yummy, I used the basil pesto because I don’t like tomato sauce. It was delicious. Thank you for sharing.

  22. Such a great idea!  I love eggplant. Beautiful photos!

  23. Did you ever find out if these froze or saved well as leftovers?

  24. Have you tried using pizza sauce instead of tomato? I’m just curious. I will try making these tonight :)

  25. I made them with some vegan “chorizo” and they were yummy! Thank you for sharing!

  26. Freezing method if I want to make ahead? Super busy mom on a super strict diet. Bake in its entirety (toppings include) and freeze or just the eggplant after cooking? Thank you

  27. Holy Cow! This is awesome. Especially on the crusty bread as you suggested. WOWZA

  28. I haven’t had the opportunity to make or try this, but my friend had leftover ingredients from Ratatouille and a breakfast souffle, so he made it tomato puree instead of sauce, kale instead of spinach, and sharp provolone instead of mild provolone. I heard it turned out well. Have you tried it? If you have, how would you compare it to your original recipe?

Leave a Reply

Your email address will not be published. Required fields are marked *