Eggplant Pizza Recipe

If you just started a “low carb” diet (which I don’t recommend for prolonged periods), you might want to try this recipe when craving your typical over-the-top pizza. This alternative offers you almost the same great taste, with less calories and more benefits! After all, you are substituting white bread (and lots of embedded carb calories!) with a yummy vegetable!

you will need:

  • 1 large eggplant (as in the picture)wpid-SAM_0140.JPG
  • Whatever veggie toppings you like (excluding corn; of course meat/turkey/chicken will change caloric and fat content but are fine if used in small quantities) mine are: mushrooms and zucchini
  • 1 tablespoon mozzarella cheese for each eggplant slice (will depend on how many you cut out)
  • Marina/pizza sauce (for my detailed recipe, see below, otherwise use any marina/pizza sauce recipe you like as long as you read labels and sodium/fat content!)

How to:

1-     Cut the eggplant as in the picture, about 1 cm thick (the thinner you like your “crust”, the thinner you should cut the slices  (Tip: the toughest part of the eggplant is its skin, so before cutting, you might like to slightly slice away part of the skin or just thin it out a bit – and I REALLY mean slightly  don’t over do it because its not that big of a deal at all and I personally kept the sin!).

2-      eggplant Set the eggplant slices on a towel to let them dry out. Leave for about 20-30 minutes as you prepare your sauce.

3-      After that, place the eggplants in pans in the oven so that they can completely dry off and get a little roasted. They will need approximately 20-25  minutes in a low-heated oven. The crispier you like your “crust, the more you’d like to keep them in the oven.

4-      Top your eggplant slices with pizza sauce and your veggies then add tablespoon of mozzarella cheese to each.

5-      Cook in the oven till cheese melts and slightly browns (about 10 minutes on low heat).

My Pizza Sauce:

  • 1 large onion (I don’t like mine to be very finely chopped but thats up to you)
  • 3 medium tomatoes (very finely chopped – I always prefer fresh ingredients over anything canned!)
  • 2 tablespoons tomato paste
  • 1/4 cup water
  • 2 garlic, finely chopped
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp hot sauce (avoid if you don’t like spices
  • salt and pepper to taste
  • 1 tablespoon canola oilwpid-SAM_0146.JPG

Heat the oil on the pan, and add onions and garlic. Allow the onions to soften and become translucent before adding the tomatoes. Add the water and as it heat, mesh the tomatoes slightly so they too can soften. Continue heating/meshing for about 5 minutes then add the paste, hot sauce, salt, pepper. Once the mixture starts getting solid and less liquid-y, add the basil and mint. Taste and add spices as you like!

Servings and Calories:

I will assume 3 eggplant “slices” per person as a serving, and the total number of servings will depend of thickness of slice and size of eggplant



eggplants done

Calories/serving  = ~250calories

That’s probably equivalent to only 1 regular vegetarian pizza slice and I’m not even talking about the difference in fat content even! Doesn’t that mean it’s worth a try?TRUST ME, the difference in taste is barely noticeable ESPECIALLY if you lighten the skin a bit. This is a delicious replacement for your carb overdose cravings!

Gobble gobble!

Finally, I want to wish my beautiful mama (who happens to be allergic to eggplant and my funny choice of post just dawned on me)  a great day today since it’s Mother’s Day here, and I promise never to cook this for you when you’re around! Happy Mother’s Day to all your pretty mama’s and mothers-to-be!


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