Cheesy Eggplant Pizza: Quick And Easy Recipe

cheesy eggplant pizza

These cheesy aubergines are made in the time it takes to heat up a frozen pizza, but they’re healthier, so much richer, and super easy to make.

Eggplants are a vegetable commonly consumed in Spain whose use in the kitchen is very versatile, they are like a vegetable meat with which you can prepare a multitude of recipes such as these aubergines with cheese and tomato, an alternative version of pizza that you can prepare with the same ingredients of your favorite pizza.

According to the Spanish Nutrition Foundation “Its energetic and nutritional value is small compared to that of other vegetables, being the majority component in its weight water. It is of medium fibrous content, but more localized in skin and seeds.

Eggplant skin contains an anthocyanin, nasunin, with antioxidant action. In addition, aubergine contains a certain amount of a toxic alkaloid called solanine, which appears much more in the green parts of the plant and in unripe fruits. The solanine disappears in the heat, so a well-prepared and cooked ripe aubergine does not pose the slightest risk. It is precisely their high water content and their low energy value that make eggplants a recommended food in control and weight loss diets.


Cheesy Eggplant Pizza: Quick And Easy Recipe

cheesy eggplant pizza

A low carb cheesy eggplant pizza recipe that uses sliced eggplant as the crust instead of a carb-heavy breaded crust.

  • Author: Amy Tjia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Luch/Dinner
  • Method: Baked
  • Cuisine: American


  • 1 large eggplant, cut into 1/4-in. slices
  • 1 1/2 teaspoons kosher salt
  • 6 ounces Parmesan cheese, grated (about 1 1/2 cups), divided
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons ricotta cheese
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon fresh basil leaves


  • Place pizza stone in oven. Preheat oven to 425°F (do not remove pizza stone while oven preheats). Place eggplant slices in a single layer on a baking sheet lined with paper towels; sprinkle eggplant evenly with salt. Let stand 15 minutes.
  • Pat eggplant slices dry, and arrange in an overlapping circular pattern on a baking sheet lined with parchment paper. Sprinkle eggplant evenly with 1 cup of the Parmesan, making sure Parmesan fills any space between slices. Transfer eggplant slices on parchment to preheated pizza stone; bake in preheated oven until golden, about 15 minutes.
  • Stir together oil and garlic in a small bowl; set aside. Carefully slide eggplant crust on parchment off pizza stone onto baking sheet. Place a second baking sheet on eggplant crust, and invert, releasing eggplant crust from parchment. Sprinkle eggplant crust evenly with remaining 1/2 cup Parmesan, making sure Parmesan fills any space between slices. Return eggplant crust to parchment, and place on pizza stone. Bake at 425°F until golden and slightly crispy, 8 to 10 minutes.
  • Remove crust from oven, and increase oven temperature to 450°F. Lightly brush crust evenly with garlic oil. Top evenly with mozzarella and feta. Dollop teaspoonfuls of ricotta over pizza; sprinkle pizza evenly with red pepper. Bake at 450°F until cheese is melted and lightly browned, 5 to 8 minutes. Top evenly with basil leaves.


  • Serving Size: 1/2 of recipe
  • Calories: 331 kcal
  • Sugar: 15 g
  • Sodium: 791 mg
  • Fat: 19 g
  • Carbohydrates: 25 g
  • Fiber: 9 g
  • Protein: 17 g

Keywords: cheesy eggplant pizza

Cheesy Eggplant Pizza: Quick And Easy Recipe | Amy Tjia | 4.5