eggplant pizza eggplant pizza Israeli Kitchen Use sliced eggplant as the crust and top as you please. (Photo: Jerry James Stone)

Eggplant 'pizza'

The eggplant is the crust in this hearty, healthy dinner.

  • Yield: Serves 8
  • Prep time: 10 minutes
  • Cook time: 30 minutes

I always love a recipe that sneaks more veggies into my diet. Not that I am avoiding regular pizza, but we can always eat more veggies than we do, right? Of course, this delicious eggplant pizza recipe makes it easy. Instead of pizza dough, let the eggplant be your base.

This recipe uses the spice blend za'atar for a zesty Mediterranean kick. Oregano is a tasty alternative if za'atar isn't available.


  • 1 medium eggplant
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 2 teaspoons za'atar
  • 1/2 cup shredded mozzarella
  • 1/2 cup pizza sauce
  • Your favorite pizza toppings
  • Minced parsley


Cut off both ends of the eggplant, then slice it into equal thick cut slices. You should have about 8.

Line a baking sheet with paper towels. Use the salt to cover both sides of each eggplant slice. Let the eggplant stand for 30 minutes. This will remove liquid from the vegetable.

Pre-heat the oven to 375° F.

Wipe the salt from the eggplant with a dry paper towel. Now brush each side with olive oil and lay them on a baking sheet.

Sprinkle each one with the za'atar seasoning.

Roast the eggplant for about 20 minutes. You want them cooked but not too soft.

eggplant pizzaEggplant roasts well and makes a great base for toppings. (Photo: Jerry James Stone)

Remove the eggplant from the oven, and cover each one with pizza sauce and mozzarella. Or add on any other toppings you like. I used mushrooms and olives.

Place the pizzas back in the oven and broil until the cheese is fully melted.

Top with some minced parsley and enjoy.

Related Topics: Entertaining, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen