Rating: 4.46 stars
71 Ratings
  • 5 star values: 45
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

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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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.

  • Bake eggplant rounds in preheated oven until hot, about 5 minutes.

  • Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.

  • Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.

  • Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.

Nutrition Facts

274 calories; protein 14.6g; carbohydrates 13g; fat 19.1g; cholesterol 37.4mg; sodium 717.6mg. Full Nutrition
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Reviews (55)

Most helpful positive review

Rating: 5 stars
01/05/2013
This was awesome!!! I added Jennyo italian sausage and turkey bacon bits I was in pizza heaven!!! Read More
(36)

Most helpful critical review

Rating: 2 stars
02/20/2018
Noto very good to our family. I don't think 1 T oil is sufficient and iit was too chewy even after a longer than normal baking period. Maybe needs to be covered with foil? Read More
71 Ratings
  • 5 star values: 45
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/13/2014
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. Read More
(41)
Rating: 5 stars
01/05/2013
This was awesome!!! I added Jennyo italian sausage and turkey bacon bits I was in pizza heaven!!! Read More
(36)
Rating: 5 stars
07/30/2013
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. Read More
(23)
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Rating: 4 stars
12/24/2015
i used this as insipiration, along with Julia Child's method of making eggplant pizzas, to come up with our version of this recipe.. i sweated out the eggplant rounds for 30 min's, precooked them with a thin layer of olive oil for 20 min's, then topped with homemade pasta sauce, parm and mozz.. cooked until the cheese was melty and bubbly.. these were good on their own but i also topped some with a bit of greek yogurt.. so delicious.. ty for the beginning of a nice lunch Read More
(15)
Rating: 5 stars
07/11/2014
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!! Read More
(12)
Rating: 5 stars
04/13/2013
A quick easy and tasty entree after a long day at work! Takes virtually no time to prepare. Read More
(8)
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Rating: 5 stars
09/13/2014
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! Read More
(8)
Rating: 4 stars
12/29/2015
SUPER easy to prepare and cook--the longest part of the prep time was waiting for the over to preheat. This is the first time I've made them so I just followed the recipe exactly as it says, next time I will probably add some pepperoni or sausage topping. I will say (as I learned from experience) be careful not to cut the slices thick. The thicker sliced ones I made were really tough and not near as good! Read More
(7)
Rating: 4 stars
06/12/2013
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. Read More
(5)
Rating: 2 stars
02/20/2018
Noto very good to our family. I don't think 1 T oil is sufficient and iit was too chewy even after a longer than normal baking period. Maybe needs to be covered with foil? Read More