Eggplant Pizza
Print Add to Collection

Eggplant Pizza Bites

In this delicious eggplant pizza, roasted eggplant, tomato sauce, basil and melted cheese unite to create a tasty, keto and low carb pizza experience.
Course Appetizer
Cuisine American
Keyword eggplant
Prep Time 10 minutes
Cook Time 35 minutes
Rest time 5 minutes
Total Time 50 minutes
Servings 4 servings
Calories 122kcal
Author Vered DeLeeuw


  • Olive oil spray
  • 1 large eggplant, unpeeled (1 1/4 lbs.)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup marinara sauce (I use Rao's)
  • 10 large fresh basil leaves
  • 1/2 cup part skim shredded Mozzarella


  • Preheat the oven to 500 degrees F. Line a large rimmed broiler-safe baking sheet with foil and spray it with olive oil cooking spray.
  • Slice the eggplant crosswise into 1/2-inch-thick rounds, yielding about 12 rounds. Place the eggplant rounds on the prepared baking sheet. Spray them with olive oil spray. Sprinkle with kosher salt, black pepper and garlic powder. 
  • Bake the eggplant rounds for 10 minutes. Remove from the oven, turn them over, spray with more olive oil and bake 10 more minutes.
  • Remove the pan from the oven. Switch the oven to broil, setting it on high. With a spoon, spread marinara sauce on each eggplant round. Top with a basil leaf and sprinkle with cheese, dividing the sauce, basil and cheese evenly among the eggplant slices.
  • Return the pan to the oven. Broil 2-3 minutes, keeping a close eye on them, just until cheese is melted and golden-brown. Let rest 5 minutes before serving.


Serving: 3eggplant pizza rounds | Calories: 122kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 295mg | Fiber: 4g | Sugar: 6g