Mini Eggplant Pizza

Pizza without the guilt
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Gluten Free, Main Course, Vegetarian
Servings: 2 Servings
Calories: 367kcal


  • 1 Large Eggplant
  • 1 tbsp Olive Oil plus 1/2 tbsp
  • 240 ml Tomato Puree
  • 2 Cloves Garlic (Minced)
  • 1 Small Onion (Sliced)
  • 2-3 Handfuls Spinach
  • 75 grams Shredded Mozzarella Cheese
  • 1-2 tsp Oregano


  • Preheat the oven to 400F (200C).
  • Slice the eggplant lengthwise, about 1/4-1/3 inches thick. Rub 1 tbsp. olive oil on each side of the eggplant slices and place it on a baking tray lined with baking paper — season with salt and pepper.
  • Place in the oven for about 10 minutes.
  • Meanwhile, grab a pan, and heat the remaining ½ tbsp. olive oil. Add in the garlic and onion, and sauté for about 3-4 minutes, until soft — season with salt and pepper.
  • Next, add in the tomato puree and spinach and cook for another 1-2 minutes until the spinach has wilted.
  • Remove the eggplant slices from the oven, and top each with the tomato sauce mixture.
  • Sprinkle with grated cheese and oregano. Place in the oven for another 5 minutes, or until the cheese has melted. Serve immediately.


Calories: 367kcal | Carbohydrates: 39g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 276mg | Potassium: 1160mg | Fiber: 10g | Sugar: 17g | Vitamin A: 918IU | Vitamin C: 23mg | Calcium: 258mg | Iron: 3mg