Eggplant Pizzas
Slice an eggplant lengthwise, brush both sides with olive oil, and bake at 200°C until the edges start to soften. That is the entire crust.
No dough, no flour, no kneading. Each slice gets a layer of homemade tomato sauce (onion, garlic, diced tomatoes, Italian seasoning) thickened on the stove while the eggplant roasts. Halved cherry tomatoes and grated cheese go on top, then 10 more minutes in the oven until the cheese melts and bubbles.
The whole plate is 322 calories with 8 grams of fiber, and the only pan you touch is for the sauce.
Slice an eggplant lengthwise, brush both sides with olive oil, and bake at 200°C until the edges start to soften. That is the entire crust.
No dough, no flour, no kneading. Each slice gets a layer of homemade tomato sauce (onion, garlic, diced tomatoes, Italian seasoning) thickened on the stove while the eggplant roasts. Halved cherry tomatoes and grated cheese go on top, then 10 more minutes in the oven until the cheese melts and bubbles.
The whole plate is 322 calories with 8 grams of fiber, and the only pan you touch is for the sauce.
Ingredients
- eggplant 1
- olive oil 1 tablespoon
- onion 0.25
- garlic 1 clove
- diced tomatoes 6 ounces
- Italian seasoning 1 teaspoon
- cherry tomatoes 6
- grated cheese 1 ounce
Method
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Preheat the oven to 390°F (200°C).
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Wash the eggplant and cut it lengthwise into 5 to 6 equal slices. Brush both sides of the slices with half of the oil.
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Place the eggplant slices on the baking sheet and roast them in the middle of the oven for 10 minutes.
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Finely chop the onion and garlic.
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Heat the remaining oil in a frying pan and sauté the onion for 2 minutes until translucent. Add the garlic and cook for 1 minute. Add the diced tomatoes and Italian seasoning and heat until the sauce thickens.
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In the meantime, halve the cherry tomatoes.
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Remove the baking sheet with the eggplant from the oven. Spread the slices with the tomato sauce and scatter the cherry tomatoes over them. Sprinkle the cheese on top.
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Put the eggplant pizzas back in the oven for another 10 minutes, until the cheese has melted. Serve on a plate.
Let the tomato sauce reduce until it coats the back of a spoon before spreading it on the eggplant. A watery sauce soaks into the slices and turns the base soggy instead of sturdy.
Why This Works
Behind this recipe
What kind of cheese works best on eggplant pizzas?
Any cheese that melts evenly works. Mozzarella gives the stretchiest pull, cheddar adds sharpness, and a mix of both splits the difference. The recipe uses 28 grams, which is enough to cover the slices without drowning the tomato sauce underneath.
Can I add more protein to this recipe?
The plate delivers 12 grams of protein from the cheese and trace amounts in the eggplant and tomatoes. A side of cottage cheese, a handful of chickpeas, or sliced chicken breast brings it closer to a high-protein meal without changing the pizza itself.
Why does the eggplant get soggy?
Two common causes. Slices that are too thin lose structure once the sauce goes on. Aim for 5 to 6 slices per eggplant so each piece is thick enough to hold toppings. Second, a watery tomato sauce soaks into the eggplant instead of sitting on top. Let the sauce thicken on the stove until it coats a spoon before spreading.
