Eggplant Pizza

My family cannot resist this eggplant pizza. It's low in carbs but extra cheesy, satisfying, and fast. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 13

Total Time 18

Servings servings

Calories 105kcal

Author Arman Liew

Ingredients

1 large eggplant
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup pizza sauce
1 cup mozzarella cheese divded
1/2 cup provolone cheese divided
1/4 cup mushrooms chopped
1/4 cup onions chopped
1/2 cup bell peppers diced
1 tablespoon Italian seasoning

Instructions

Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3-inch slices or into 2-inch rounds.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 10 minutes or until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasoning.
Set the oven to the broil setting and bake for 5 minutes or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.

Video

Notes

TO STORE: Leftovers can be stored in the fridge in an airtight container for up to 5 days.

TO FREEZE: Place the cooled pizza slices in a shallow container and freeze for up to 2 months.

TO REHEAT: Reheat pizza slices in a preheated oven at 350F for 7-8 minutes or in the air fryer at 375F for 3-4 minutes.

Variations

Add protein. Like sliced chicken, Italian sausage, ground beef, or pepperoni.

Garnish with fresh basil leaves or parmesan cheese.

Swap the veggies. Try olives, diced tomatoes, or spicy peppers.

Nutrition