Garden Eggplant Pizza
Transform your weeknight dinner routine with this irresistible Garden Eggplant Pizza—a low-carb, gluten-free twist on a classic favorite! Tender, golden-baked eggplant rounds serve as a wholesome and flavorful base, smothered in zesty marinara sauce and topped with gooey melted mozzarella. Bursting with fresh toppings like juicy cherry tomatoes, vibrant bell peppers, and fragrant basil leaves, this recipe delivers a garden-fresh medley in every bite. Perfectly seasoned with a hint of crushed red pepper for subtle heat, this 40-minute dish is as visually stunning as it is delicious. Ideal for light meals or side dishes, these mini pizzas are a healthier way to satisfy your pizza cravings without sacrificing flavor or satisfaction.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Marinara sauce
- 1 cup Mozzarella cheese
- 1 cup Cherry tomatoes
- 1 cup Bell peppers
- 6 Fresh basil leaves
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants into 1/2-inch thick rounds and arrange them on the baking sheet.
Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
Bake the eggplant slices in the oven for 15 minutes until they are soft and slightly golden.
Remove the baking sheet from the oven and spread about 1 tablespoon of marinara sauce onto each eggplant slice.
Sprinkle shredded mozzarella cheese evenly over the top of the sauced eggplant slices.
Add toppings such as halved cherry tomatoes, thinly sliced bell peppers, and a sprinkle of crushed red pepper flakes for a bit of heat.
Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish each eggplant pizza with fresh basil leaves.
Serve the Garden Eggplant Pizza warm and enjoy!
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 74 mg | 24% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 49.4 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1317 mg | 101% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3994 mg | 85% | |
*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.
