These eggplant pizzas have all the classic flavors of a real pizza without all the carbs. Opt for spicy Italian sausage if you like the heat! Serve these mini pizzas with a green salad on the side to complete the meal.

Julia Levy
Source:, May 2020


Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Sprinkle eggplant slices with salt; place on a paper-towel-lined plate and let stand for 10 minutes. Pat with a paper towel to remove excess moisture. Brush both sides with oil and sprinkle with pepper; place in a single layer on a parchment-paper-lined rimmed baking sheet. Bake until tender and lightly browned, 18 to 20 minutes. Remove from oven. Increase oven temperature to broil with rack about 6 inches from heat.

  • Meanwhile, heat a medium nonstick skillet over medium-high. Add sausage and mushrooms and cook, stirring often, until the sausage is no longer pink and the mushrooms are tender and browned, about 6 minutes. Set aside.

  • Spread marinara evenly over the eggplant slices (1 1/2 to 2 teaspoons each). Divide the sausage mixture evenly among the slices and sprinkle evenly with cheese. Broil until the cheese is melted and browned, about 3 minutes. Sprinkle with basil and serve immediately.


Equipment: Parchment paper

Nutrition Facts

214 calories; protein 12.1g 24% DV; carbohydrates 10.7g 3% DV; dietary fiber 3.7g 15% DV; sugars 5.6g; fat 14.4g 22% DV; saturated fat 4.6g 23% DV; cholesterol 31.8mg 11% DV; vitamin a iu 480IU 10% DV; vitamin c 4mg 7% DV; folate 40.2mcg 10% DV; calcium 219.8mg 22% DV; iron 0.9mg 5% DV; magnesium 33.5mg 12% DV; potassium 491.1mg 14% DV; sodium 452.7mg 18% DV.