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Margherita Pizza on Eggplant
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Eggplant "crusts" replace the typical carb-laden version, and serve as a perfect base for traditional margherita ingredients. Simply slice and roast eggplant and you're ready for toppings in this easy, fun-to-make dish.
Servings: 4 servings
Calories: 165 kcal
  • 1 large eggplant peeled, cut into 12 ¼” thick slices
  • 1/2 cup bottled pizza sauce
  • 1 1/2 tsp minced garlic
  • 1/8 tsp crushed red pepper
  • 6 oz coarse grated fresh mozzarella 3/4 cup
  • 12 basil leaves
  1. Preheat oven to 425 degrees and line a baking pan with parchment. Arrange eggplant slices evenly on parchment with space between.
  2. Roast for 10-15 minutes or until bottoms are well browned, flip and roast an additional 10 minutes to evenly brown.
  3. Cool for 5 minutes on a rack.
  4. Combine pizza sauce, garlic, and red pepper in a small bowl.
  5. Spread 2 tsp sauce across each eggplant slice and top with 1 TB mozzarella.
  6. Arrange pizzas on a rack and return to oven for 5 minutes or until mozzarella melts. Garnish each with a basil leaf and serve immediately
Nutrition Facts
Margherita Pizza on Eggplant
Amount Per Serving
Calories 165 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 430mg 18%
Potassium 395mg 11%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 11g 22%
Vitamin A 10.6%
Vitamin C 6.3%
Calcium 22.9%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

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