NME Mini Eggplant Pizzas

4 Servings 30 Minutes


1 Eggplant (medium)

1 tbsp Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

3/4 cup Tomato Sauce

1/2 tsp Oregano

4 1/3 ozs Mozzarella Ball (grated)

1/2 tsp Red Pepper Flakes (Optional)

2 tbsp Basil Leaves (finely chopped)


  1. Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.

  2. Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.

  3. Meanwhile, turn the broiler on high.

  4. Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.

  5. Top with red pepper flakes and fresh basil. Enjoy!

Nutrition per serving

Calories 163

Fat 11g

Carbs 10g

Protein 9g

Fiber 4g

Sugar 6g


Leftovers - Refrigerate in an airtight container for up to two days. Reheat in the microwave or oven until warmed through.

Serving Size - One serving is approximately three eggplant pizzas.

Dairy-Free - Use a dairy-free shredded cheese instead.

More Flavor - Add minced garlic and Italian seasoning to the tomato sauce.

Additional Toppings - Top eggplant pizza with your favorite pizza toppings like pepperoni, bacon, olives, bell peppers or mushrooms.


NMELifestyle LLC.

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