Fake out Mini Pizzas (Eggplant)

"Delicious and good for you, this eggplant recipe will taste and look like mini pizzas but without all the calories! Choose a longer thinner eggplant for best results—not a short, fat one."
photo by Starrynews photo by Starrynews
photo by Starrynews
photo by Rita1652 photo by Rita1652
Ready In:




  • Peel eggplant and cut it into rounds the short way (width-wise) slices should be about ¼ “ thick.
  • Place slices on paper towels. Salt the eggplant and set aside. This allows the eggplant to “sweat.”.
  • Mix the two cheeses together. Set aside.
  • Meanwhile mix pizza sauce with basil, oregano, garlic, salt and pepper.
  • Heat oven to 350°F.
  • After 10 minutes, use a paper towel to dab at eggplant. The slices should not be wet.
  • Arrange eggplant rounds on a cookie sheet sprayed with cooking spray. Ladle a spoonful of pizza sauce on each slice. Spread out almost to the edges (like you would a pizza).
  • Top with a few pieces of mushroom and tomatoes; top with cheese mixture.
  • Bake at 350F about 12-15 minutes until cheese is melted. Keep an eye on this as ovens vary.
  • Cut basil into chiffonade (long, thin strips) and top each “pizza”.
  • If desired, build your “pizza” creation using whatever veggies you prefer. This recipe was designed for a contest, hence the ingredients of canned tomatoes and mushrooms.

Questions & Replies

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  1. We made this tasty treat for your Football Week 4 victory. Very enjoyable & easy. Wanted an easy snack for watching the games & this fit the bill. Again, Congrats Taz
  2. Very tasty! We enjoyed these with some changes. My eggplant gave my 17 slices. I had 1/3 cup sauce leftover. Giving a generous amount to each slice. So much that I skipped the diced tomatoes. As for the sauce I used all the basil, oregano but cut back on the garlic to 1/2 teaspoon and the salt and pepper I cut back to 1/4 teaspoon each. The ingredients called for 1 tablespoon basil and directs to put in the sauce which I did and then saw it called for again as a garnish. If it wasn't` for the down pouring rain I would have gone back out for more. 1/2 cup of mushrooms was plenty. I did use all the cheese the recipe called for. As I was making these I thought should I roast the slices first? Thinking they would be tough and not cooked through. As it baked the sauce did fill the pan and and ended up stewing the eggplant. I did have to bake 20 minutes and they were still a touch tough. We found this salty. I suggest skipping it totally. The grated cheese has enough salt. I would have given this 4 stars but the amounts are so off. We found this not to be pizza (not being a crust at all) but more like eggplant parmesan. You do need a fork and knife. We enjoyed as our meal with nothing else. Thanks
  3. This was really terrific in its simplicity. I would certainly make this again. Aaaarrrrh!
  4. I enjoyed this dish! I had to cook it a little longer to get it done to my taste, but loved the result. Thanks and good luck.
  5. These are easy and delicious - and make for a very cute presentation! I wasn't sure how the eggplant would be as the crust, but it worked perfectly. Thanks for sharing! Good luck in the contest!



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