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Eggplant Pizzas Recipe

Recipe by Pedro M. A. Neves

Eggplant Pizzas are a rustic Italian dish featuring thick-cut eggplant slices baked with tomato sauce, melted mozzarella, and fresh basil until golden and bubbling. This vegetarian main course captures the essence of Italian comfort food with its crispy exterior and tender, savory interior. Perfect for a weeknight dinner or light summer meal, these pizzas require minimal hands-on time and deliver satisfying, flavorful results.

Ingredients

• 1 large eggplant (about 800g / 1.75 lbs), skin on
• 150ml (5 fl oz) extra virgin olive oil
• 400g (14 oz) canned San Marzano tomatoes
• 3 cloves garlic, minced
• 8 fresh basil leaves
• 200g (7 oz) fresh mozzarella cheese, sliced
• 50g (1.75 oz) Parmigiano-Reggiano cheese, grated
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• 30ml (1 fl oz) balsamic vinegar

Instructions

1. Preheat oven to 200°C (400°F). Slice the eggplant lengthwise into 8 oval slices approximately 1cm (0.4 inches) thick. Lightly salt each slice and arrange on a clean kitchen towel for 10 minutes to release excess moisture.

2. Pat the eggplant slices dry with paper towels. Brush both sides generously with olive oil and arrange on two baking sheets in a single layer.

3. Roast the eggplant for 15 minutes until the undersides are golden and beginning to soften. Remove from oven and flip each slice.

4. While eggplant roasts, prepare the tomato sauce: heat 30ml (2 tbsp) olive oil in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in crushed tomatoes, add oregano, salt, and pepper. Simmer for 5 minutes, stirring occasionally.

5. Remove eggplant from oven and spoon 1 tbsp of tomato sauce onto each roasted slice, spreading gently with the back of the spoon.

6. Top each slice with a layer of fresh mozzarella and a sprinkle of Parmigiano-Reggiano cheese.

7. Return to oven and bake for 12-15 minutes until the mozzarella is fully melted and slightly browned at the edges.

8. Remove from oven and drizzle lightly with balsamic vinegar. Tear fresh basil leaves and scatter over the hot pizzas.

Substitutions

• Use vegan cheese (cashew-based or store-bought dairy-free mozzarella) for a plant-based version
• Substitute fresh mozzarella with aged Pecorino Romano for a sharper, more assertive flavor
• Replace San Marzano tomatoes with fresh summer tomatoes, roughly chopped and lightly cooked down
• Use gluten-free breadcrumbs mixed with herbs and oil as a topping layer for added texture

Tips

• Salting the eggplant slices beforehand removes excess moisture and prevents them from becoming soggy during cooking
• Do not skip the initial roasting step—it caramelizes the eggplant and adds depth of flavor before adding toppings
• Fresh mozzarella works best here as it melts smoothly; avoid pre-shredded mozzarella which contains anti-caking agents and doesn't melt as cleanly
• Serve immediately while the cheese is warm and bubbly for the best texture contrast between crispy eggplant and creamy topping

Eggplant pizzas represent the southern Italian tradition of creative vegetable-forward cooking, where simple, seasonal produce is elevated through proper technique and quality ingredients. This dish reflects the Mediterranean diet's emphasis on vegetables, olive oil, and fresh herbs rather than meat-based proteins.

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