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A close-up of baked eggplant pizza slices on parchment paper, topped with cheese, sauce, and fresh basil.

Eggplant Pizza: A Simple Recipe for a Low Carb Favorite

Enjoy a guilt-free pizza night with this easy low-carb eggplant pizza recipe. Slices of tender eggplant are baked to perfection, topped with savory marinara, melted mozzarella, and fresh basil for a delicious and healthy alternative.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant 'Crusts'
  • 1 medium Eggplant about 1.5 lbs, sliced into 1/2-inch thick rounds
  • 1 tsp Salt plus more for salting eggplant
  • 2 tbsp Olive Oil divided
  • 1/4 tsp Black Pepper
For the Toppings
  • 1/2 cup Marinara Sauce low-sugar variety recommended
  • 1 cup Part-Skim Mozzarella Cheese shredded
  • 2 tbsp Parmesan Cheese grated
  • 2 tbsp Fresh Basil chopped, for garnish

Equipment

  • Baking Sheet
  • Parchment Paper
  • Cutting Board
  • Sharp Knife
  • Paper Towels

Method
 

Prepare the Eggplant
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Slice the eggplant into 1/2-inch thick rounds. Lay the slices in a single layer on a clean surface or paper towels. Sprinkle generously with salt on both sides. Let them sit for 20-30 minutes; this draws out moisture, preventing soggy 'pizza' crusts.
  3. After 20-30 minutes, you'll notice beads of moisture on the eggplant slices. Use paper towels to firmly blot away all the excess moisture. This is a crucial step for achieving a firm, non-soggy base.
Pre-bake the Eggplant
  1. Arrange the dried eggplant slices on the prepared baking sheet. Brush both sides of the eggplant with 1 tablespoon of olive oil. Sprinkle with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
  2. Bake for 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly golden. Remove from the oven.
Assemble and Bake the Pizzas
  1. Reduce the oven temperature to 375°F (190°C).
  2. Spread about 1-2 tablespoons of marinara sauce evenly over each pre-baked eggplant slice, leaving a small border. Top with shredded mozzarella cheese and a sprinkle of grated Parmesan cheese.
  3. Return the baking sheet to the oven and bake for another 8-12 minutes, or until the cheese is melted, bubbly, and lightly golden. If desired, you can broil for the last minute or two for extra browning, watching carefully to prevent burning.
  4. Remove from the oven, garnish with fresh chopped basil, and serve immediately.

Notes

The salting process is key to preventing watery eggplant. Don't skip it! For extra flavor, consider adding a pinch of garlic powder or dried oregano to the eggplant before pre-baking. Feel free to customize toppings with sliced pepperoni, sautéed mushrooms, bell peppers, or olives. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or air fryer.