Recipe by sarah margaret
"Mini eggplant-based pizza rounds! Variations are limitless. I bake these at 6,000 feet in Tahoe, so you may want to bake longer if you're at sea level."
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eggplant, sliced into thin rounds
grated Parmesan cheese
extra virgin olive oil
shredded Cheddar cheese
salt and ground black pepper to taste
This was awesome!!!
I added Jennyo italian sausage and turkey bacon bits
I was in pizza heaven!!!
This was good! I baked the eggplant on parchment paper (less messy), first coating it with olive oil and spices (salt, pepper, garlic, oregano, parsley, basil...). Bake it until you can easily pierce it with a fork. We cooked sausage and added it to the topping with tomato sauce and a shredded Italian cheese mix. Will definitely make again.
A quick, easy and tasty entree after a long day at work! Takes virtually no time to prepare.
I really enjoyed this recipe. I follow a ketogenic diet, so traditional pizza is on my forbidden foods list. I decided to peel the eggplant, slice as directed, and then toss in salt and let stand in a colander for about 30 mins (to pull water out of the eggplant). I was surprised by how much liquid came out and I'm really glad that I added this step because my end product was just barely dry enough to be firm underneath my toppings. If I would have skipped the salting I think my pizzas would have been mushy. I topped mine with lots of cheese, bacon, and sausage...piled on high. Delicious. Thanks for sharing.
It was fairly good on its own but a few alterations really perked it up. 1. garlic added to the Parmesan cheese 2. Italian seasoning added to the top of the cheddar cheese. It was almost perfect after that.
This was my first attempt at cooking eggplant and I'm very happy with the results (and so were my mom and grandma!). I'm a college student, so cooking anything is a big deal and this recipe was easy enough for me to follow and not screw up hahaha! I pre-salted half of them to remove the water, and it did not need it. My variations on the recipe:
1. added garlic powder with the parmasean
2. used pizza sauce instead of tomato sauce
3. used mozzarella cheese
4. topped it with diced tomatoes and spinach
Served it with a spinich side salad with feta cheese and raspberry dressing. Made for a really yummy and healthy meal!!
very tasty and healthier than pizza. I followed the recipe except added a few minutes to the 5 minute eggplant bake. Next time I may add some pepperoni or mushrooms. Very good
This was my first time ever cooking eggplant... I'm in the process of limiting wheat and gluten and this was perfect... I coated with olive oil, fresh garlic, Sea salt and pepper... Baked about 7 minutes... Added my pizza sauce sharp cheddar... Red and yellow peppers, red onion... And baked for 12 minutes... They were perfect... Next time I'll add some baby portabello mushrooms. I'm in love with this recipe!!! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Flourless Eggplant Pizza
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 274
** Calories from Fat: 172
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