Are you craving pizza, but also trying to avoid all the carbs that go along with it? Then we’ve got the perfect recipe for you. Whether you’re looking for an adorable appetizer to serve to guests, or you’re looking for a healthier pizza option to serve to your family for dinner, these eggplant pizzas have got you covered. We’ve served ours up with a tasty tomato sauce and melted mozzarella cheese, but feel free to be creative when it comes to these little pizza bites; because as we know, when it comes to pizza toppings, the sky’s the limit.

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Eggplant Pizza

Serves 3 – 4

Prep Time: 15 minutes

Total Time: 1 hour


  • 1  – 8 oz. eggplant (9-10 inches)
  • 1 Tbs. Salt
  • 2 Tbs. Olive Oil
  • 2 Tsp dried Italian Seasoning
  • 10 lg. Basil leaves, chopped
  • 1 Cup fresh mini mozzarella balls
  • Chili flake – optional


  • 2 Tsp. Extra Virgin Olive Oil
  • 3 lg. Cloves garlic, minced
  • 1 – 14.5 oz can petite diced tomatoes
  • ½ Tsp. dried Italian Seasoning
  • ¼ Tsp. dried Oregano


  • Preheat oven to 375 degrees F. / 190 degrees C. Slice eggplant into ¾” thick slices, disgarding ends. Place eggplant slices on a double layer of paper towels, sprinkle both sides generously with salt. Let eggplant sit for 30 minutes to draw out the liquid.
  • Prepare the sauce while the eggplant sits. In a medium-sized saute pan, heat 2 Tsp. oil over medium heat. Add garlic and saute until fragrant. Add the diced tomatoes, italian seasoning and oregano. Let simmer, breaking up tomato chunks with a spoon, until thickened.
  • Wipe the eggplant slices dry and remove most of the salt with a paper towel, after 30 minutes. Spray a sheet pan with oil and place eggplant slices on it. Brush tops of the eggplant with olive oil and sprinkle with italian seasoning. Roast eggplant for about 25 minutes, remove from oven and set temperature to broil.
  • Spread sauce evenly over the tops of each eggplant slice. Sprinkle with chopped basil and top with 4 – 5 fresh, mini mozzarella balls. Place sheet pan under the broiler and broil for 5 – 6 minutes or until the cheese has melted and started to brown. Sprinkle with chili flake, if desired, and serve hot.

Slightly Adapted from Kalyn’s Kitchen