Mini Crispy Eggplant Pizzas

These mini eggplant pizzas are crispy on the outside, tender in the center, and topped with classic pizza flavors. A lighter take on pizza night, they’re easy to make, naturally gluten-free, and perfect as an appetizer or simple dinner.

Why you’ll love this recipe

• Naturally gluten-free

• Crispy, golden eggplant slices

• Simple ingredients and quick prep

• Great as a snack, appetizer, or light meal

• Customizable with your favorite toppings

Ingredients notes

• Eggplant: Choose firm, medium eggplants and slice evenly for consistent cooking.

• Breadcrumbs: Panko or gluten-free breadcrumbs help create a crisp coating.

• Eggs: Used to help the coating stick to the eggplant slices.

• Marinara sauce: Use a thick, flavorful sauce to avoid soggy pizzas.

• Cheese: Mozzarella melts best, but dairy-free alternatives work well too.

• Italian seasoning: Adds classic pizza flavor without extra steps.

How to make Mini Crispy Eggplant Pizzas

Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

Slice the eggplant into rounds about 1 cm thick. Pat dry lightly with a paper towel.

In one bowl, whisk the eggs. In another bowl, mix the breadcrumbs, Italian seasoning, salt, and black pepper.

Dip each eggplant slice into the egg mixture, then coat evenly in the breadcrumb mixture.

Arrange the coated slices on the prepared baking sheet and drizzle lightly with olive oil.

Bake for 20–25 minutes, flipping halfway through, until the eggplant is golden and crispy.

Remove from the oven and spoon a small amount of marinara sauce onto each slice. Top with shredded cheese.

Return to the oven and bake for an additional 5–7 minutes, until the cheese is melted and bubbly.

Finish with fresh basil if desired and serve warm.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.