Pizza Eggplant
Pizza Eggplant is a easy Italian recipe that serves 4. 400 calories per serving. Recipe by Philippe's Kitchen on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $12.20 total, $3.05 per serving
Ingredients
- 2 piece Eggplants (cut into slices about 1 cm thick)
- 200 g Tomato sauce (prefer a plain sauce without chunks)
- 100 g Smoked bacon bits (cut into matchstick pieces)
- 225 g Mozzarella (ball, cut into small cubes)
- 60 ml Olive oil (to drizzle over the slices)
- 1 c. à café Herbes de Provence (for seasoning)
- to taste Salt
- to taste Black pepper
Instructions
Prepare the eggplants
Trim the ends off the eggplants then cut them into slices about 1 cm thick, making sure they remain fairly wide.
Time: PT5M
Season the slices
Arrange the slices on a baking sheet lined with parchment paper, salt and pepper them generously, and drizzle with a stream of olive oil.
Time: PT5M
First bake of the eggplants
Place the sheet in the preheated oven at 180 °C for about 15 minutes, until the slices are tender and lightly golden.
Time: PT15M
Temperature: 180°C
Prepare the topping
Cut the mozzarella into small cubes. If the bacon bits are not already in matchstick form, cut them into small dice.
Time: PT5M
Assemble the slices
On each pre‑cooked slice, spread a spoonful of tomato sauce, add a few bacon bits, sprinkle mozzarella cubes and a pinch of Herbes de Provence.
Time: PT5M
Second bake to melt the cheese
Return the sheet to the oven at 180 °C for 10 minutes, until the mozzarella is fully melted and lightly golden.
Time: PT10M
Temperature: 180°C
Rest and serve
Remove the sheet from the oven, let the eggplants cool slightly (5 minutes) then arrange them on a serving platter, garnish with a sprig of rosemary if desired.
Time: PT5M
Nutrition Facts
- Calories
- 400
- Protein
- 15 g
- Carbohydrates
- 15 g
- Fat
- 25 g
- Fiber
- 5 g
Dietary info: gluten-free, nut-free, low-carb, high-fiber
Allergens: lactose, pork
Ingredient Substitutions
- Instead of Eggplants: zucchini
- Instead of Tomato sauce: passata, crushed tomatoes
- Instead of Smoked bacon bits: diced bacon, cured ham
- Instead of Mozzarella: raclette cheese, mild cheddar
- Instead of Olive oil: sunflower oil
- Instead of Herbes de Provence: dried oregano
Equipment Needed
- Oven
- Baking sheet
- Parchment paper or baking mat
- Chef's knife
- Cutting board
- Tablespoon (optional)
- Teaspoon (optional)
- Mixing bowl (optional)
- Spatula or spoon for spreading sauce (optional)
Critical Steps — Do Not Skip
- First bake: the slices should be tender but not too dry.
- Second bake: the mozzarella should be fully melted and lightly golden.
Chef Tips from the Video
- Sprinkle a little grated Parmesan before the second bake for extra flavor.
- Add a touch of Espelette pepper on the bacon bits for a mild kick.
Troubleshooting
The slices remain hard after the first bake.
Extend the cooking by 5 minutes or slightly raise the temperature to 190 °C.
The cheese does not melt properly.
Make sure the oven has reached 180 °C and loosely cover the sheet with aluminum foil during the last 5 minutes.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; the cheese texture deteriorates.
Room temperature: Can stay at room temperature for up to 2 hours.
Make-Ahead Tips
- Par‑cook the eggplant slices the day before and keep them in the refrigerator.
- Prepare the tomato sauce ahead of time and keep it chilled.
Last updated: August 21, 2026
