Mini Eggplant Pizzas

 Mini Eggplant Pizzas

4.3 of 5 (395)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 119.1
  • Total Fat: 7.5 g
  • Cholesterol: 7.5 mg
  • Sodium: 458.6 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Mini Eggplant Pizzas calories by ingredient
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Ditch the crust and boost your veggie intake with these eggplant "pizzas." Ditch the crust and boost your veggie intake with these eggplant "pizzas."
Number of Servings: 4


    1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
    4 teaspoons olive oil
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
    1/4 cup pasta sauce
    1/2 cup shredded part-skim mozzarella cheese


Jazz up the flavor by adding some basil leaves to the mix.


Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

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Member Ratings For This Recipe

  • 263 of 281 people found this review helpful
    Sounds fantastic! Can't wait to try it! Here's a tip about Eggplant: After you slice it, lay the slices on paper towels and salt it lightly. After a few minutes, blot both sides well with additional paper towels. It makes them "sweat" out the bitterness and then they taste yummy sweet !!! : ) - 4/25/09

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  • 152 of 160 people found this review helpful
    instead of sauce I use slice of tomato. Also i add grated parmesan chees on top. I eat the whole eggplant since no one else likes eggplant. It has protein from cheese and veg..sometimes I make garlic toast to go with it. Also befor oiling eggplant, I season oil with Italian seasoning... yummy!! - 12/3/08

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  • Incredible!
    100 of 111 people found this review helpful
    Love the idea but can't bring myself to using eggplant, so I cut zuccini the long way and used them instead. Excellent way to get a pizza fix at lower calories. Thanks! - 8/2/08

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  • Incredible!
    74 of 75 people found this review helpful
    My husband and I both loved it! I only peeled away strips of the peeling so that the eggplant would keep its shape. I cut 2" slices, heavily sprayed each slice with cooking spray to save calories, and followed the other directions as written. Easy and tasty! Will do again many times - 3/3/09

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  • 70 of 75 people found this review helpful
    This recipe is great, but is tricky.Im from the caribean, and here before we work with eggplants with put them in salty water por at least and hour then we strained them and cook with olive oilm that way its tasty when you put the other ingredients, give a try youll see. - 6/25/08

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