Crustless Eggplant Pizza
This isn’t a traditional pizza, but calling it Crustless Eggplant Pizza evokes tiny, healthier pizzas — and that’s exactly what this dish feels like.
I turned a few fresh eggplants and ripe tomatoes into a flavorful, crust-free alternative. The eggplants were organic and local, and the tomatoes were a generous gift from a neighbor — the kind of produce that makes simple recipes sing.
I love using these ingredients in lasagna, sauces, and many other dishes. The eggplant’s texture and savory character give it an almost mushroom-like depth when cooked.
The sautéed eggplant and onion cooked in a splash of cream is wonderful for dipping bread — rich, comforting, and satisfying.
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My child enjoys this version and shares many of my tastes, though neither of my boys will touch it unless I swap raw tomato slices for marinara and slice the eggplant thin lengthwise. Baking longer until the eggplant edges get a little crisp usually helps win them over.
If you’re cooking for picky eaters who shy away from tomatoes or eggplant, try those tweaks: use marinara instead of fresh slices and slice the eggplant thin for extra crispness.
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I especially love tomatoes from my garden. Cherry tomatoes are irresistible to me — I snack on them all day — and full-size tomatoes are just as tempting when they’re fresh and ripe. Garden tomatoes taste sweeter and juicier than store-bought ones, and their aroma alone is delightful.
My tomatoes are just beginning to redden, and I picked a few recently, but generous neighbors often share plenty of theirs. I use those tomatoes almost every day — in salads, sauces, or on dishes like this.
For dinner we enjoyed this crustless eggplant pizza with Italian sausages and a whole-grain French baguette. It’s simple but hearty, and you can adapt the toppings based on what you have on hand.
I sometimes add toasted panko or Italian breadcrumbs for extra texture. Details for those variations are included in the notes below.
Old photo
This is a quick meal that satisfies on its own, even without meat. Be creative: if you prefer a saucier option, use marinara or pasta sauce instead of fresh tomato slices.
You can also experiment with other additions like minced mushrooms, ham, or even an egg. A fried sunny-side-up egg on top would be a lovely finishing touch.
If you make Crustless Eggplant Pizza, please tag me on social media. I’m most active on Instagram — use @sandraseasycooking and the hashtag #sandraseasycooking. If your account is private, feel free to DM me a picture.
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Crustless Eggplant Pizza
15 minutes
22 minutes
37 minutes
Easy and tasty vegetarian crustless eggplant pizza.
Ingredients
- 1 large eggplant, or two medium
- 1 tablespoon (14g) salt
- 1 large tomato or two medium; beefsteak tomatoes work well
- 1/4 teaspoon garlic powder, or to taste
- 1/4 teaspoon Italian herb mix
- 8 slices mozzarella, thicker slices preferred
- Fresh basil leaves or a sprinkle of dried basil
- 2 tablespoons olive oil
Instructions
- Wash the eggplant and cut the thicker part into roughly 1/2-inch (1 cm) slices, or slightly thinner. Fill a large bowl with water, add the salt, and soak the eggplant slices for 10 minutes.
- While the eggplant soaks, wash and slice the tomatoes into thin rounds (about 1/4 inch).
- Remove the eggplant slices from the water and place them on a clean kitchen towel or paper towels. Gently squeeze to remove excess water without breaking the slices, then pat them dry to remove as much moisture as possible.
- Preheat the oven to 400°F (200°C).
- Season the eggplant slices with sea salt, black pepper, a light sprinkle of garlic powder, Italian herbs, and a drizzle of olive oil; toss to coat evenly.
- Oil a baking pan lightly and arrange the eggplant slices in a single layer. Bake for about 15 minutes, then turn the slices and bake for an additional 5 minutes, or until they are tender and nearly cooked through.
- Pat the tomato slices dry with paper towels, place a tomato slice on each cooked eggplant slice, and top with a slice of mozzarella.
- Set the oven to broil (450–500°F) to melt and brown the cheese. Place the tray under the broiler for about 2–4 minutes, watching closely, until the cheese is melted, bubbly, and slightly golden at the edges.
Notes
I like to keep it under the broiler a little longer to get golden-brown cheese and browned edges — roughly 4 minutes, but watch it closely so it doesn’t burn.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 310
Total Fat 20g
Saturated Fat 8g
Trans Fat 0g
Unsaturated Fat 10g
Cholesterol 45mg
Sodium 363mg
Carbohydrates 21g
Fiber 6g
Sugar 9g
Protein 15g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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