Eggplant Pizza

This post may contain affiliate links. Please read my disclosure and privacy policy.

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
Add to Collection
Print Pin
5 from 1 vote

Eggplant Pizza

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!
Course Main Course
Cuisine gluten-free
Keyword eggplant pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 126kcal


  • 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

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?

Get more recipes + meal plans in my books:

detox book and meal plan

Get Started Today!

Get a free 7-Day Kick Start when you sign up for my email newsletter

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Red Deception

We have a unique food pyramid up north, due to the northern diet of aboriginal peoples. I ate few veggies, but ate a lot of fresh fish, caribou, bison…


I LOVE pizza too but I also LOVE eggplant so this is a marriage made in heaven.


What a great idea-I am definitely putting eggplant on the grocery list! Happy Wednesday!! 🙂

Rande @ The Vegetable Centric Kitchen

Eggplant pizzas!!! These are so freaking wonderful. I’ve been thinking of trying one with a portobello mushroom “crust” at some point too.


Those look very, very delicious. I remember when I thought there were only four food groups: Veggie/Fruit, Dairy, Grain, Meat. I just looked it up – those were taught to kids until 1992 when the food pyramid started! Crazy how times have changed.

    Megan @ The Detoxinista

    That’s crazy! I’m not really a fan of the new “plate” model either, but it’s interesting to see how it’s adapted over the years!

Alicia @beingLA

I love this idea!!! This version definitely qualifies pizza as a “Vegetable”. I’m going to try this and add mushrooms on top 🙂


Even with your good results and review I’m a little scared to try this. My eggplant experiences have not been good.

On another note, sometime can you post about water? Sounds boring however there is still conflicting info about how much we need. I don’t think any of the info takes into account how clean of diet you eat. When I eat a big green salad for lunch I don’t ususally drink with the meal. Also have heard that drinking with a meal can cut down on your enzymes. thanks for any input you have on the topic.

    Megan @ The Detoxinista

    Yes, eggplant can be a scary veggie to tackle!! I may have just gotten lucky this time, because I’ve had my share of BAD experiences, too…

    And yes, I can definitely do a post on water! 😀

      Mary Beth

      As far as bad eggplant experiences go, did you know the water they contain is very bitter and if you remove it they taste even more delicious?! I learned this on my favorite Italian cooking show – Lydia’s Italy. Just cut the eggplant however you want and put them in a bowl with a small plate and something heavy on top of the plate like canned goods and let it sit for half an hour. All the bitter water will be drained which improves the taste and the texture! I tried it with this recipe last night and it was amazing!

Brittany @Little b's healthy habits

Wow what an awesome idea!!


Love healthy pizza thanks for idea since I am gluten free. I wanted to put raw goat cheese to the oven but does not heat kill the enzyme in raw cheese?

    Megan @ The Detoxinista

    Yes, the heat would probably damage the enzymes in the raw cheese.

    If you want to avoid that, you could slice the cheese very thin, and add them on top of the hot marinara at the very end– so it would get warm, but without the direct heat from the broiler.


I made these after Rande’s post, and I absolutely love them! I’m still partial to your cauliflower crust, which I have successfully made for multiple people now, but this is less time consuming and foolproof, to boot 😀


    I think I’m still partial to the cauliflower crust, too– it’s so delicious! 😉


I am seeing these everywhere and they look so good! I think someone is trying to tell me something!!


Just made these and I think they have changed my life…it was so hard to stop eating them!


If, when you slice your eggplant, you scour it with a knife on one side,& have the oven very hot, more like 260c, you can set the timer for 10 min and they will be perfect!
Also top with pesto or salsa for a summer treat…. Delicious


I tried these tonight and they were not palatable. My boyfriend and I had to throw them away. I’m not sure what I did wrong, but they were super tough and runny. Maybe I just got a bad eggplant?


These were yummy! The skins however weren’t very chewable (is that a word?) so I didn’t eat those. Will definitely make them again.

Susan H

I see you use goat cheese in a lot of your recipes – is there a reason for goat cheese over regular cheese?


I grew up on using bagels as the crust. I just cant see eggplant tasting like crust… I dont like my crust crunchy. My school pizza my whole life was soft, and kind of gooey. I always hated pepperoni and I hated vegetables. So I ate cheese pizza all the time. Of course, my school days were less than 10 years ago, compared to all of the people on here hehe.


Im laming these for dinner tonight for me and my little one!! they look delicious! thanks for the idea




What is your favorite marinara/pizza sauce!?


What is your favorite pizza/marinara sauce to use?


What is your favorite marinara sauce?


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.

Italian daughter

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.


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.


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!


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

Barbara Cartwright

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

Get Started Today!

Get a free 7-Day Kick Start when you sign up for my email newsletter