Eggplant Pizzas

Have you ever seen an eggplant in the store and wondered what to do with it? Yeah, me too! Eggplant was on sale this past week so I decided to whip up some eggplant pizzas. I had fresh basil in the garden so obviously pesto was my go to. I used tomato, honey roasted golden beets and feta for my toppings. This meal was extremely easy and you can even buy jarred pesto to decrease prep time. This dish is all veggies, so of course there are health benefits. Serve this as an entrée or even as appetizers at your next event!

Eggplant Pizzas

  • Servings: 3
  • Difficulty: medium
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1 eggplant
2 golden beets
1 T honey
1 large tomato, sliced
1/2 c feta cheese
olive oil

1 cup fresh basil
1/8 c Parmesan grated
1/8 cup slivered almonds
~1/3 c Olive oil
1/2 tsp salt
1 clove garlic


Preheat oven to 400. Slice eggplant and apply moderate amount of salt to each slice and place on a plate. (You need A LOT of salt for this. Don’t worry, we’ll rinse it off). Let sit for 20 minutes. While the eggplant is dehydrating, make pesto. Combine all ingredients in blender and blend until smooth. Set aside. Slice beets and drizzle with olive oil and ~ 1T of honey. Roast in oven for 10 minutes. Take eggplant and scrape excess salt off. Rinse and squeeze out water with paper towels. In cast iron skillet, heat olive oil and cook eggplant for 5 minutes on each side until crisp. Top cooked eggplant with pesto, sliced tomato, golden beets, and feta. Due to the shape of the eggplant, each piece won’t be the same size, so adjust toppings accordingly.

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