AppetisersBakedQuick & EasyVeganVegan Appetizers

Eggplant Pizza Perfect For Vegan Snacks

35 mins Cook
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These mini Eggplant pizza are a top notch wholesome snacks. cheesy and delicious, each person will love them! And they are so perfect in taste that you can’t resist.

Simple to make, this quick and easy eggplant pizza recipe is a healthier way to revel in one in every of your favourite foods. all the taste but lower in carbs and energy, this vegetarian dish is loaded with the good stuff!

You can also try my recipe of Cheesy Zucchini Bread You’ll love these recipes!

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Eggplant Pizza Perfect For Vegan Snacks

Ingredients & Substitutions

Eggplant: Use a big globe eggplant for this recipe. Slice it into rounds and bake before adding the toppings. test out my step by step instructions on the way to cut an eggplant.
Oil: For cooking. We lke to use olive oil, but canola or vegetable will paintings well.
Cheese: Use a mixture of parmesan and mozzarella. The parmesan adds a first rate taste and the mozzarella will provide you with those delicious cheese pulls.
Mushrooms: infant bella mushrooms are roasted earlier than topping the eggplant pizza crust. different small sliced mushroom will work well.
Pizza sauce: Use your preferred save bought pizza sauce to pinnacle the eggplant. You ca additionally use marinara sauce for a specific taste.
Seasonings: Salt, pepper, overwhelmed red pepper flakes and fresh basil.

How to Make Eggplant Pizza

  1. Slice the eggplant into rounds, salt and then wipe off excess moisture.
  2. Bake the eggplant rounds.
  3. Add the pizza sauce and toppings to the eggplant.
  4. Bake until the cheese melts.

Tips for Making Eggplant Pizza

Search for the most important eggplant you can find. That’s because we are slicing the eggplant into circles to imitate a small spherical pizza. The large the eggplant, the simpler it’s far to work with and the higher the presentation!
Don’t skip sweating the eggplant. This manner of adding salt to the sliced eggplant draws out the moisture from the vegetable in order that it doesn’t get soggy when your roast it inside the oven.
Don’t load the eggplant pizzas with too many toppings. yes, it’s supposed to mimic pizza, but don’t forget it’s a thinly sliced vegetable that could best preserve so much earlier than breaking.
Make it your personal! you can without difficulty adapt this recipe to suit your very own and your households taste. add on distinctive pizza toppings like diced bell peppers, pineapple, cooked shredded chicken or even a little floor beef.

Frequently Asked Questions

How do you serve them?
We adore to serve these up as a delectable dinner with favorite sides and they are ideal for a lunch. you could easily serve those up as an appetizer too with some fresh salad.

Can you’re making them ahead of time?
As soon as made, these mini eggplant pizzas will hold nicely within the refrigerator for more than one days. Reheat them inside the oven on a baking sheet at 400F for three to five minutes to heat thru.

Do you want to peel the eggplant?
We decide upon not to peel the eggplant, the skin facilitates to hold the pizza bites collectively and stops them from falling apart when you pick them up. Plus the pores and skin contains quite a few vitamins and nutrients!

Eggplant Pizza Perfect For Vegan Snacks

Eggplant Pizza Perfect For Vegan Snacks

These mini Eggplant pizza are a top notch wholesome snacks. cheesy and delicious, each person will love them! And they are so perfect in taste that you can't resist.
prep time
10 mins
cooking time
35 mins
total time
45 mins



  • 1 large globe eggplant cut into ½ inch rounds

  • Salt and pepper to taste

  • 4 tablespoons olive oil

  • 1 ¼ cups shredded mozzarella cheese

  • ½ cup freshly grated Parmesan

  • ¾ cup baby bella mushrooms sliced

  • 8-10 tablespoons pizza sauce

  • Crushed red pepper for garnish

  • Fresh basil for garnish


Place the eggplant rounds on a baking sheet. Generously salt the slices and depart them to “sweat” for 20 mins, then wipe them off with a paper towel.
Preheat oven to four hundred°F. Brush slices with 2 tablespoons oil and season with black pepper. Bake until softened and slightly golden brown, half-hour.
In the meantime, arrange mushrooms on a sheet pan and toss with final 2 tablespoons olive oil. Season with salt and pepper and bake until golden brown, 30 minutes.
Do away with eggplant slices from the oven and pour approximately 2 tablespoons of the sauce mixture onto every one. Sprinkle mozzarella and parmesan on every eggplant slice and top with roasted mushrooms.
Go back to oven and bake till cheese is melted, five mins. Garnish with overwhelmed pink pepper, sparkling basil, and serve right now.


Storage: Leftovers will keep well for two days in the fridge and can be reheated in the oven. Tips: don’t skip salting the eggplant rounds. If you don’t they can become very soggy.
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