Eggplant Pizza
Satisfy your pizza craving without the carbs with this delightful Eggplant Pizza recipe! Perfect as a healthy, low-carb alternative to traditional pizza, this dish features thick slices of roasted eggplant as a hearty base, topped with tangy marinara sauce, gooey mozzarella, and a sprinkle of Parmesan. Customize each "pizza" with optional crispy pepperoni and finish with fresh basil for a pop of flavor. Not only is it gluten-free and keto-friendly, but it’s also quick and easy to prepare—ready in just 40 minutes. Whether you enjoy it as a light dinner or a fun party appetizer, this recipe proves that comfort food can be both nutritious and delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 1 cup Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 12 pieces Pepperoni slices (optional)
- 6 leaves Fresh basil leaves (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and dry the eggplants. Slice them into 1/2-inch thick rounds. Discard the ends.
Lay the eggplant slices on the prepared baking sheet in a single layer. Brush both sides of each slice with olive oil.
Sprinkle the slices with salt, black pepper, and garlic powder.
Bake the eggplant slices in the preheated oven for 15 minutes, flipping them halfway through, until they start to turn tender and slightly golden.
Remove the baking sheet from the oven and spread about 1 to 2 tablespoons of marinara sauce over each eggplant slice.
Sprinkle a generous amount of shredded mozzarella cheese over each slice, followed by a light sprinkle of Parmesan cheese.
If using, place 1 or 2 pepperoni slices on top of each eggplant pizza.
Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Optional: During the last 2 minutes of baking, switch to the broil setting for a golden, bubbly topping. Watch carefully to avoid burning.
Remove the eggplant pizzas from the oven and let them rest for 2 minutes.
Garnish with fresh basil leaves if desired, then serve immediately.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 10868 mg | 472% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 41.5 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1265 mg | 97% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2976 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
