Eggplant Mini Pizzas-The Little Shop of Olive Oils

Eggplant Mini Pizzas


  • 1-2 large eggplants, sliced into 1/2-inch thick rounds
  • Premium Extra Virgin Olive Oil for brushing
  • Salt and pepper, to taste
  • 1/2 cup pizza sauce (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, torn or chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Red pepper flakes (optional, for added spice)


  • Set your oven to broil or its highest temperature setting. Place the oven rack in the middle.
  • Brush both sides of each eggplant slice with EVOO. Season with salt and pepper.
  • Arrange the eggplant slices in a single layer on a baking sheet. Broil for 3-4 minutes on each side or until the slices are golden brown and slightly tender. After broiling, set your oven to 425°F (220°C).
  • Remove the eggplant from the oven and spread a thin layer of pizza sauce over each slice. Sprinkle mozzarella cheese, then add cherry tomato halves and basil. If you're using Parmesan cheese or red pepper flakes, sprinkle those on top as well.
  • Place the baking sheet back in the oven and bake for about 8-10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven, let cool for a couple of minutes, then serve immediately. Drizzle with a bit more EVOO if desired.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.