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Eggplant Pizza Round
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5 from 6 votes

Eggplant Pizza Rounds

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: DIET, DINNER, sides
Cuisine: gluten free, Italian, low carb + keto, vegetarian
Servings: 12 servings
Calories: 53kcal
Author: Dani Spies


  • 1 medium eggplant cut into 12 half-inch slices
  • 1 tbsp. olive oil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • Salt and pepper to taste
  • 1/2 cup tomato sauce
  • 2 tbsp. grated Parmesan cheese
  • 1 cup shredded mozzarella cheese.
  • Fresh chopped basil or parsley for garnish


  • Slice eggplant and lay on top of a clean dish towel sprinkle with salt and allow to sit on the counter for 20-30 minutes or until the liquid has been drawn out.
  • Pre heat oven to 425F
  • Place a wire rack on top of a rimmed baking sheet and place eggplant on top. Lightly brush olive oil over the top of each eggplant and season with oregano, garlic powder and pepper.
  • Bake slices for 15 minutes then flip and bake for another 10-15 minutes on the opposite side or until tender.
  • Top each eggplant with a dollop of tomato sauce, a sprinkle of Parmesan cheese, and some shredded mozzarella cheese. Bake for another 10-15 minutesor until the cheese has melted. Enjoy



Calories: 53kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 150mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 0.7mg | Calcium: 76mg | Iron: 0.2mg