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Eggplant Pizza is a low-carb alternative to the traditional version, using sliced eggplant as the pizza crust. You’ll enjoy all the pizza flavor you love, while getting extra veggies in each bite. Plus, you don’t have to mix together a pizza dough!

eggplant pizza on sheet pan

I originally came up with this recipe back in 2011, when I was craving an English muffin-style pizza that I used to make as a kid. I figured, sliced eggplant was a similar shape to an English muffins, so why not try using it as a pizza base?

The result is definitely not as sturdy as a traditional pizza crust (I tend to eat these with a knife and fork) but it’s a lot less labor intensive than making my famous cauliflower pizza crust, or even an almond flour pizza crust.

eggplant pizza sliced with fork

What You Need to Know About Eggplant

  • What does eggplant taste like? It has a mild, relatively neutral flavor when it’s cooked. It has a soft, creamy texture, that makes it a soft pizza crust, but it contributes very little flavor to this overall dish, even when you leave on the skin!
  • When is eggplant in season? Eggplant is in season from July to October. If you have any extra eggplant on hand, be sure to also try my easy Ratatouille recipe.
  • Does it have health benefits? Research suggests that eating eggplant may help to protect heart function, and they may also play a role in blood sugar regulation.
  • Can you eat the skin? Yes! Eggplant skin is totally edible, and when you buy smaller-sized eggplants, the skin should be very tender and easy to chew.

eggplant slices brushed with olive oil

How to Make Eggplant Pizza

  • Slice the eggplant. Preheat your oven to 400ºF and line a baking sheet with parchment paper. Slice the eggplant into rounds, about 1/4- to 1/2-inch thick. (The thinner you slice it, the more flimsy the pizza will be.) There’s no need to peel the eggplant; I find that the peel helps them hold their shape better.
  • Bake. Arrange the sliced eggplant on the lined baking sheet, and lightly brush the tops with oil. (This is optional; skip if you prefer to cook without oil.) Sprinkle with salt, then bake until the eggplant is easily pierced with a fork, about 15 minutes.
  • Add the toppings. Remove the eggplant from the oven, and add the toppings. Start with your favorite marinara sauce, then add on the cheese and any other veggies or meats that you like. Return the pan to the oven to let the cheese melt, about 5 to 8 more minutes.
  • Enjoy! Use a spatula to serve the eggplant pizzas, and enjoy them warm. I usually serve these with a knife and fork, but if they cool down enough to handle, you can also fold them in half to eat with your hands. (Similar to eating a taco.)

Eggplant pizza can be stored in an airtight container in the fridge for up to 5 days. To reheat, place the pizza in a preheated oven to warm up for 5 to 10 minutes at 400ºF.

eggplant pizza held like a taco

Tips for Working with Eggplant

  • Slice crosswise. I find eggplant the easiest to work with when you slice it into circles, rather than lengthwise. The resulting eggplant pizza is smaller, but not so flimsy to eat!
  • Don’t peel it. It’s not necessary and will save you time! Plus, there are antioxidants in their skin called anthocyanins, which contribute to their vibrant purple color.
  • Make it less soggy. You can let the eggplant “sweat” by salting it and letting it rest for 30 to 60 minutes ahead of time. When you’re ready to cook it, rinse the salt off with water and dry well. I never take the time to do this, and I’m still satisfied with the eggplant pizza, but feel free to experiment with it!
  • Choose smaller eggplants. The smaller ones tend to be less bitter, with thinner skin and less seeds.

Looking for other ways to satisfy your pizza cravings? Try Cauliflower Steak Pizzas or Zucchini Boat Pizza for a similar veggie-forward concept, or try my Almond Flour Pizza or Socca Pizza for more of a traditional crust.


Instead of using marinara sauce, you can make a pesto eggplant pizza, using your favorite pesto sauce. Try my Zucchini Pesto, Broccoli Pesto, or Kale Pesto if you want to change things up!

Need a dairy-free pizza? Make it vegan by using Vegan Pesto and cashew Parmesan cheese on top.

eggplant pizza with pesto on top


eggplant pizza on sheet pan

Eggplant Pizza

5 from 2 votes
Eggplant pizza is a low-carb alternative to the traditional version, featuring sliced and roasted eggplant, loaded up with your favorite pizza toppings. It's easier than stirring together a pizza dough!
prep10 mins cook20 mins total30 mins


  • 1 pound eggplant
  • 1 tablespoon extra-virgin olive oil
  • salt
  • 1/4 cup marinara sauce
  • 3/4 cup shredded mozzarella (and any other toppings you like)
  • fresh basil , for garnish


  • Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Slice the eggplant crosswise, making round slices that are roughly a 1/4- to 1/2-inch thick. (The thinner you slice them, the more flimsy they will be, but the faster they will cook.)
    sliced eggplant on cutting board
  • Arrange the slices in a single layer on the baking sheet, and lightly brush the tops with olive oil. Sprinkle each slice with salt, then bake until the slices are tender and easily pierced with a fork, about 15 minutes.
    eggplant brused with olive oil on pan
  • Remove the eggplant from the oven and add the marinara sauce and cheese to each slice. (I use roughly 2 teaspoons of sauce and 2 tablespoons of cheese per piece; this will vary by size, though.)
    eggplant topped with marinara and cheese
  • Return to the oven to bake until the cheese is melted, about 5 to 8 more minutes. Serve warm right away, with fresh basil on top, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days. To reheat, preheat the ove to 400ºF and bake untill everything is hot, about 8 to 10 minutes.
    finished eggplant pizza topped with basil



Nutrition information is for 1/4 of the entire recipe, about 3 slices of eggplant pizza. This will vary based on how many slices you get out of your eggplant, and the toppings you choose. This information is automatically calculated, and is just an estimate, not a guarantee.


Calories: 126kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 214mg | Potassium: 326mg | Fiber: 4g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 4mg | Calcium: 118mg | Iron: 1mg
Course: Main Course
Cuisine: gluten-free
Keyword: eggplant pizza

If you try this Eggplant Pizza recipe, please leave a comment below letting me know how you like it. And if you make any other modifications, I’d love to hear about those, too!

Reader Feedback: Do you have any other recipe requests for using up eggplant?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. This was great!! I used, various spices, added some zucchini rounds, spaghetti sauce, pepperoni, and mushrooms. Everything turned out great 👍🏽. Thank you for sharing your recipe. It’s always fun to make good and new things.

  2. I’ve been using Naan bread or cauliflour thin rounds. Never occurred to go without the starch. Love it. I slice it thinker and I could put a it of other veg on it. Thank you

  3. Hi! So I just tried this. Parchment paper+broiler mode is key! No oil, no pressing, salt etc required. Genius. Thank you!!

  4. I follow a lot of your recipes and I remembered seeing this one a while ago when I passed by eggplants at the store. I”ve never had eggplant before but I made this and loved it. It is also low glycemic so I’ll be buying eggplants more often. My husband isn’t a big fan of my crust alternatives but he loved these tonight! Thank you!

  5. Eggplant has become one of my favorite veggies. Try putting sliced eggplant in a strainer and sprinkle with your preferred salt. Let sit and drain for about an hour. Before roasting or sauteing, pat the eggplant with a paper or cloth towel to dry. This is a classic technique for eggplant parmesan that I have used for years.

  6. This looks so easy and tasty. My family loves pizza, my grandma made the best fried eggplant and I make eggplant lasagna for special occasions. I was intimidated by eggplant and then one day just jumped in and your right you have to watch it carefully. I do salt my eggplant, cut it thinly, and let it sit for a few hrs and pat dry with paper towels to take as much moisture out, then roast. I have been fighting breast cancer for the last 10 months and I need to modify my cooking. Thank you for great recipes without giving up flavor.

  7. This will definitely be my lunch tomorrow. I just joined NaturalSlim eating no carbs for now so this is perfect. I am going to try with olive oil under the cheese since i do not like sauce too much.