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Eggplant Pizza

Inspired by classic Margherita pizza, this bread-less pizza has fewer calories than regular pizzas, and it is perfect for any occasion. This recipe is using a store-bought marinara sauce, but you can always substitute it with your made-from-scratch marinara sauce.
Prep Time: 15 mins
Cook Time: 35 mins
Yields: 6 Servings


1 medium globe eggplant, washed and sliced into ½ inch thick 1 tbsp. of olive oil 1 tsp. of dried basil leaves or about 10-12 leaves of fresh basil leaves 4 tbsp. of grated mozzarella 4 tbsp. of grated parmesan (optional) Pinch of salt, ground black pepper, and red chili flakes for seasoning (optional) ¾ cup of store-bought low sugar marinara sauce


Preheat the oven to 375F. Line a large baking sheet with foil or parchment paper. In a single layer, place the eggplant slices on the baking tray. Drizzle olive oil on each eggplant slices. Roast the eggplant slices in the oven for about 20-25 minutes or until cooked in the center. Remove the roasted eggplants from the oven. On each eggplant slices, add 1 tbsp. of marinara sauce, then topped with basil leaves, and cheese mixtures. Sprinkle some salt, pepper, and red chili flakes if desired. Bake the eggplant pizza in the oven for additional 6 minutes or until the cheese melts.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.