Quick and easy eggplant pizza (aubergine pizza) recipe, homemade with simple ingredients in one pan in 20 minutes. Vegetarian, gluten free, low carb alternative to regular pizza! Can be served as a main dish or appetizer.
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This Zucchini Pizza (One Pan), Portobello Mushroom Pizza (One Pan), and even these Stuffed Zucchini Boats (One Pan) are very unique pizzas that are so much better for you than the classic version. Even some picky children approve of them, as well as today's recipe, that's inspired by Julia Child's recipe.
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Key ingredients
- Eggplant- When cooked, the texture becomes more soft and creamy.
- Pizza sauce- You can use homemade or your favorite store bought kind.
- Olive oil- This kitchen staple carries good flavor to the dish.
- Spices/seasonings- Salt, pepper, and Italian Seasoning bring in great taste and aroma.
- Cheese- You will need both mozzarella and cheddar for this recipe.
Variations
- Casserole version- Turn into a main dish easily by layering the cheese, sauce and eggplant.
- Eggplant boat pizza- Cut the eggplant lengthwise to make 2 pieces. Then spread the sauce, cheese, and spices. Bake and enjoy.
- Low fat option- Use low fat cheeses and you can even choose a sugar free pizza sauce.
- Try different cheeses- Like pepper jack, Mexican style, feta, or parmesan.
- Use other spices- Like red pepper flakes for a kick or curry or cumin for a new flavor profile. Have fun with it.
- Switch up the sauce- You can use Alfredo sauce, garlic parmesan sauce, or pesto.
How to make easy one pan eggplant pizza recipe from scratch?
- Slice eggplants- And place them on baking tray.
- Coat them- In oil, salt, and pepper then bake.
- Spread- Pizza sauce on each slice.
- Sprinkle on- Cheese and Italian seasoning.
- Broil- Until cheese melts.
- Remove from oven- Then garnish and enjoy.
What sides to serve with this?
Honestly, nothing is really necessary to be served on the side because it's great on its own. However, if you really want one, then, think of what you would typically order as a side dish with pizza. Those same items will also compliment here too. Some family favorites are:
- Bread- Such as breadsticks or cheese garlic bread.
- Potatoes- Such as these Creamy Mashed Potatoes (One Pot)or these Mashed Sweet Potatoes (One Pot), Baked Sweet Potato Wedges.
- Salads- Such as a classic Caesar salad or this Creamy Pea Salad (One Bowl).
- Coleslaw- Such as this Creamy Coleslaw, Apple Coleslaw, Oil and Vinegar Coleslaw or this Asian Coleslaw.
- Fries - Such as these Crispy Baked Sweet Potato Fries or curly fries, waffle fries, French fries, and even zucchini fries.
- Appetizers- Crispy Onion Rings, Jalapeno Poppers Chicken (One Pot), or Mozzarella sticks.
Topping ideas
- Olives- Green or black olives or both.
- Peppers- Variety of red, yellow, green and orange.
- Mushrooms- Small ones are best. Thinly slice them.
- Cheese- Such as mozzarella, cheddar, parmesan, feta, provolone e.t.c
- Meat- Such as shredded or cubed chicken, beef (steak), bacon, Slow Cooker Ham, mini pepperoni, sausage. All meats should be cooked. Leftover baked or grilled meat like store-bought or previously made Instant Pot Whole Chicken (Rotisserie Chicken) work very well.
- Onions- Thinly sliced red onions are amazing.
- Spinach- Use frozen but thaw and drain excess water.
- Basil- Fresh leaves are best.
- Tomatoes- Halved cherry tomatoes or slices of Roma tomatoes.
- Pineapples- Canned or fresh. Creates a tropical Hawaiian flavor.
- Red chili flakes- For a spicy kick.
- Pesto sauce– Replace tomato sauce with store-bought or homemade pesto sauce.
Tips and techniques
- If you are using meat– It must be cooked beforehand.
- Don’t over-bake– Because that will cause the eggplants to release a lot of water and make a huge mess.
- Serve immediately- They taste the best when they come out of the oven. I don’t recommend refrigerating leftovers because they don’t taste that good afterwards.
- Space out slices– Make sure slices are spread and not placed close together because this will allow them to bake quickly and evenly.
- Make mini pizza bites- Use small eggplants and they would make the perfect bite-sized appetizer.
- Eggplant parmesan pizza- If you love parmesan cheese, replace mozzarella with just that.
- Line tray with parchment paper- Because this prevents the slices from sticking to the pan or burning.
- Cut thick slices- They should have a half inch thickness. If they are very thin, they will shrivel up a lot and can even burn during baking/ broiling.
Recipe FAQs
Both options work well. However, baking is more convenient during Winter when it's impossible to fire up the grill.
Well, some believe that it draws out the bitter flavor from eggplants. Others say that it makes it less spongy because the salt extracts liquid from the eggplant, making it firmer during baking.
You can sweat eggplants by placing slices on paper towels, sprinkling them with salt and letting it sit for 10- 15 minutes. Use more paper towels to wipe the pieces dry and this will also remove all that salt.
I don't do it in my recipe and believe that it's an unnecessary step. If you are frying eggplants, you should definitely salt them first but for baking or grilling, it doesn't make a difference, at least in my experience.
Storage
- Refrigerate- This is best served immediately rather than keeping for later.
- Freeze- Not recommended because upon thawing the textures change.
- Make ahead- I suggest making them close to the time you need to serve since they are best eaten fresh.
- Reheat- This can be placed in the oven, air fryer, or microwave until warmed through.
More vegetarian meals
- Broccoli and Cheese Sauce (One Pot)
- Slow Cooker Mac and Cheese
- Cheese Tortellini with Garlic Butter Sauce (One Pot)
- Tomato Basil Soup Recipe (One Pot)
- Easy Vegetable Soup Recipe (One Pot)
Recipe
One Pan Eggplant Pizza
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Ingredients
- 1 Eggplant Large, Cut into half inch round slices
- 2 tablespoon Olive oil
- Salt To taste
- Pepper To taste
- ½ cup Pizza sauce Or marinara sauce
- 1 cup Mozzarella cheese Shredded
- ½ cup Cheddar cheese Shredded
- 1-2 teaspoon Italian seasoning
Instructions
- Arrange the eggplant slices on a baking tray, lined with parchment paper.
- Drizzle olive oil over them.
- Sprinkle salt and pepper.
- Toss them around or use your fingers to evenly oil the top and bottom sides.
- Bake at 450 degrees F for 15 minutes or until golden brown.
- Remove tray from oven.
- Spread pizza sauce on top of each slice.
- Sprinkle cheeses on top of the sauce.
- Toss some Italian seasoning on each slice.
- Return tray to oven and broil at 500 degrees F for about 5 minutes or until cheese is fully melted and bubbly.
- Garnish with finely chopped parsley or basil.
- Serve immediately and enjoy!
Notes
- Read all my tips above.
- Tastes best when served immediately. I don't recommend storing leftovers because they don't taste that good, when reheated.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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