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Roasted Eggplant Pizzas


  • 1 large eggplant, cut into thick discs

  • 3 large tomatoes, cut into thick discs

  • Salt and pepper to taste

  • Garlic powder

  • Red chili flakes

  • Oregano

  • Olive Oil

  • Marinara Sauce

  • 1 large ball of fresh mozzarella, sliced

  • Grated parmesan

  • Fresh basil


  1. Preheat oven to 425 degrees.

  2. Place sliced tomatoes onto a parchment-lined baking sheet. Season with salt, pepper, and garlic powder. Roast in oven for 20-30 minutes until juicy and golden.

  3. Arrange sliced eggplant onto cutting board

  4. Liberally salt both sides of eggplant and let it sit for 15-30 minutes to let it sweat and release some moisture (this step is optional).

  5. Pat down the eggplant with a paper towel to remove water and place on parchment-lined baking sheet.

  6. Brush olive oil on both sides of eggplant and spoon ~1 tablespoon of tomato sauce onto each disc

  7. Season with pepper, chili flakes, oregano, and garlic powder. Roast for 30-40 minutes until tender and golden brown.

  8. Remove eggplant from oven.

  9. Top each eggplant disc with a tomato, a slice of mozzarella and parmesan. Place under the broiler until cheese melts a little and becomes golden. Top with fresh basil and enjoy!


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