Eggplant Pizza
Sliders
Thick eggplant rounds become the pizza crust — topped with marinara, melted mozzarella, and whatever toppings you love. Make a classic margherita, a pepperoni version, or a whole tray of different combinations. Low carb, endlessly customizable, and genuinely fun to put together. Perfect for pizza night without the guilt.
- Base
- 1 large eggplant, sliced into ¼-inch rounds
- 1 cup marinara sauce
- 1 cup low-fat mozzarella, shredded
- — salt, for drawing out moisture
- — cooking spray
- Topping Ideas
- — turkey pepperoni
- — veggie protein crumbles
- — sliced olives
- — diced tomato
- — sliced mushrooms
- — diced bell pepper
- — fresh basil
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1
Salt the eggplant
Preheat oven to 400°F. Lay the eggplant rounds on a baking sheet and sprinkle both sides lightly with salt. Let sit for 10–15 minutes — this draws out the bitter moisture that can make eggplant taste harsh. Pat completely dry with paper towels before building your sliders.
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2
Prep the eggplant
Lightly spray the salted and dried eggplant rounds with cooking spray on both sides. Arrange in a single layer on the baking sheet — they can be close together but shouldn't overlap. This light spray helps them roast rather than steam in the oven.
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3
Add the sauce & toppings
Spoon 1–2 tablespoons of marinara sauce onto each eggplant round, spreading it to the edges. Now comes the fun part — pile on your toppings. Turkey pepperoni, veggie crumbles, olives, mushrooms, bell pepper, diced tomato — mix and match and make a different combination on every single slice if you want to. Finish with a generous sprinkle of mozzarella over everything.
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4
Bake & serve
Slide the baking sheet into the preheated oven and bake for 18–20 minutes until the eggplant is tender, the sauce is bubbling, and the cheese is melted and lightly golden. Let cool for 2 minutes before serving — the eggplant will be very hot straight from the oven. Finish with fresh basil if desired and serve immediately.
- Make a variety tray: The best thing about these sliders is that every round can be different. Classic margherita (mozzarella + fresh basil), pepperoni, veggie Italian (olives + tomato + mushroom), or even a taco-inspired version with cheddar and veggie crumbles — one baking sheet feeds everyone's preference.
- Don't skip the salt soak: Salting and patting the eggplant dry removes the bitterness and excess moisture — skipping this step can result in soggy sliders that taste sharp rather than mild and sweet.
- Great for kids: Setting out small bowls of toppings and letting kids build their own sliders is a genuinely fun dinner activity — and a sneaky way to get vegetables on the table without a fight.
- Meatless option: These are naturally easy to make vegetarian — veggie protein crumbles, mushrooms, olives, and peppers make a hearty topping combination that doesn't miss the meat at all.
- Watch the oven: Eggplant rounds vary in thickness and moisture content — start checking at 18 minutes. The cheese should be melted and golden and the edges of the eggplant should look softened and slightly caramelized.