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Cheesy Eggplant Crust Pizza

Active time 20 mins
Total time 1 hr

Serves 3 (serving size: 2 slices)

Eggplant and pizza—they make sense together. But this cheesy-good recipe puts the tasty pairing to work in a new, veggie-forward way. Rather than top a traditional dough-crusted pizza with sliced eggplant, we’ve used eggplant as the base for a delicious, gluten-free twist on a traditional pie. And the result is all kinds of comforting. Don’t skip out on salting your eggplant slices (and letting them stand for about 15 minutes), this is an important step as it helps to both draw moisture from the eggplant and tame its bitter flavor. This vegetarian-friendly dish will be a sure hit with the eggplant lovers in your life (and may even convert some haters). We love it as a light entree paired with a salad or served as fun appetizer. 


  • 1 large eggplant, cut into 1/4-in. slices
  • 1 1/2 teaspoons kosher salt
  • 6 ounces Parmesan cheese, grated (about 1 1/2 cups), divided
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons ricotta cheese
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon fresh basil leaves

How to Make It

  1. Place pizza stone in oven. Preheat oven to 425°F (do not remove pizza stone while oven preheats). Place eggplant slices in a single layer on a baking sheet lined with paper towels; sprinkle eggplant evenly with salt. Let stand 15 minutes.

    Individual White Chicken Pizzas
    Photo: Brian Woodcock, Styling: Missie Neville Crawford


  2. Pat eggplant slices dry, and arrange in an overlapping circular pattern on a baking sheet lined with parchment paper. Sprinkle eggplant evenly with 1 cup of the Parmesan, making sure Parmesan fills any space between slices. Transfer eggplant slices on parchment to preheated pizza stone; bake in preheated oven until golden, about 15 minutes.

  3. Stir together oil and garlic in a small bowl; set aside. Carefully slide eggplant crust on parchment off pizza stone onto baking sheet. Place a second baking sheet on eggplant crust, and invert, releasing eggplant crust from parchment. Sprinkle eggplant crust evenly with remaining 1/2 cup Parmesan, making sure Parmesan fills any space between slices. Return eggplant crust to parchment, and place on pizza stone. Bake at 425°F until golden and slightly crispy, 8 to 10 minutes.

  4. Remove crust from oven, and increase oven temperature to 450°F. Lightly brush crust evenly with garlic oil. Top evenly with mozzarella and feta. Dollop teaspoonfuls of ricotta over pizza; sprinkle pizza evenly with red pepper. Bake at 450°F until cheese is melted and lightly browned, 5 to 8 minutes. Top evenly with basil leaves.