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.

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  1. This looks absolutely delicious! I appreciate your taking the time to keep your blog going — I look forward to every one of your posts. I wish you the best of luck as you finish your program — if I lived near you, I would want you to be my PA. That is for sure!

  2. Them veggies look so good!

  3. Mmmmm give me a bowl of rice and these veggies and I’m completely happy!

  4. This looks awesome! I can’t believe how much you are juggling right now. Thank you so much for taking the time to give us this amazing dish!

  5. Love that this comes together in 15 minutes. The colors and flavors sound simply amazing.

  6. This is totally speaking to me! I love Asian anything!

  7. These are so up my alley and look absolutely amazing.

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