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Cheesy Eggplant Pizza

by Merle O'Neal featured in Eggplant Dinners 4 Ways


for 5 servings

  • 1 large globe eggplant
  • salt, to taste
  • olive oil
  • 2 cups
    mozzarella cheese (200 g)
  • 1 cup
    cheddar cheese (100 g)

Pizza Sauce

  • 1 jar marinara sauce
  • ½ cup
    parmesan cheese (55 g)
  • ¼ cup
    fresh basil (10 g)
  • 1 tablespoon
    garlic powder
  • 1 teaspoon
  • 1 teaspoon
  • ½ teaspoon
    red pepper flakes
    Calories 436
    Fat 32g
    Carbs 7g
    Fiber 1g
    Sugar 3g
    Protein 28g

Estimated values based on one serving size.



  1. Slice the eggplant into ½-inch (1 cm) pieces.
  2. Salt the slices and leave them to “sweat” for 20 minutes then wipe them off.
  3. Preheat oven to 350°F (180˚C).
  4. Slather each slice with olive oil.
  5. Bake for 25 minutes.
  6. In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
  7. Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
  8. Sprinkle mozzarella and cheddar on each slice.
  9. Put the slices back in the oven for 1-2 minutes to melt the cheese.
  10. Allow to cool before serving.
  11. Enjoy!




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