My Art of Cooking

Tried and Tested

Eggplant Pizzas



  • 1 Eggplant
  • 3 garlic cloves, finely chopped
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 2 tsp. dried Italian seasoning
  • Fresh basil, chopped
  • 1/3 cup freshly grated Parmesan (optional)
  • 1/2 cup  mozzarella, grated
  • Red pepper flakes


  • 1 tbsp olive oil
  •  garlic cloves
  • 1 can diced tomatoes
  • 1/2 tsp Italian seasoning
  • 1/4 tsp dried oregano


  1. Cut the eggplant into slices of about the same thickness. Place on paper towels and sprinkle both sides generously with salt. Eggplants retain a lot of water and this process draws a lot of the water out. Leave for 15-30 minutes. Meanwhile heat oven to 375.
  2. Heat olive oil  and saute finely chopped garlic  just until it becomes fragrant. Add tomatoes, Italian seasoning and oregano and let simmer until thickened.
  3. Cover a baking sheet with foil or parchment paper and spray with olive oil.
  4. Wipe excess water off of the eggplant. Place eggplant on the sheet, brush with olive oil and sprinkle with Italian seasoning. Roast 20 – 25 minutes.
  5. Slice basil  into thin strips. Mix Parmesan and Mozzarella.
  6. When eggplant is done, remove from the oven and top with sauce, basil and cheese mixture.
  7. Set oven to broil. Broil pizzas for 6-7 minutes or until the cheese is melted and slightly browned.
  8. Top with red pepper flakes for that extra kick.


  • I don’t have fresh basil  leave so I sprinkled dried.
  • You can use fresh mint leaves instead of basil leaves.





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