Greek Eggplant, Tomato, and Feta Pizza

Recipe from Southern Living

More From Southern Living


  • 1 pint grape tomatoes, halved*
  • 1/2 cup shredded fresh basil
  • 2 garlic cloves, pressed
  • 2 tablespoons balsamic vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound eggplant
  • 1/4 cup MAZOLA Canola Oil
  • 1 (16-ounce) package baked pizza shell*
  • 4 ounces crumbled feta cheese


  1. Stir together first 6 ingredients, and set aside.
  2. Cut eggplant crosswise into 1/2-inch-thick slices. Brush both sides evenly with oil, and place on an aluminum foil-lined baking sheet.
  3. Broil 2 minutes on each side or until lightly browned.
  4. Arrange eggplant evenly on pizza crust; top with tomato mixture, and sprinkle with cheese.
  5. Bake at 450° for 8 to 10 minutes or until thoroughly heated. Serve immediately.
  6. * 1 large tomato, seeded and chopped, may be subsituted for grape tomatoes; 4 pita bread rounds or 1 French bread loaf may be substituted for pizza shell.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek Eggplant, Tomato, and Feta Pizza Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy