Grilled Eggplant Pizza

Last summer, Lucas and I found ourselves staring at a mountain of eggplants from his garden. We’d already grilled them every way imaginable when Lucas suddenly said, “What if we turn these into pizza?” That simple question changed everything. Our Grilled Eggplant Pizza was born that afternoon, combining smoky grilled eggplant slices with bubbling cheese and fresh toppings.

Since then, this recipe has become our go-to for backyard gatherings and weeknight dinners alike. The beauty of Grilled Eggplant Pizza lies in its simplicity and bold flavors. Instead of traditional dough, we use thick eggplant rounds as the base, creating a low-carb alternative that doesn’t sacrifice taste.

Each bite delivers that perfect char from the grill, creamy melted cheese, and whatever toppings your heart desires. We’ve served this Grilled Eggplant Pizza to countless friends and family members, and even the skeptics become instant converts. The smoky flavor from the grill elevates the mild eggplant into something truly spectacular.

Why You’ll Love This Grilled Eggplant Pizza

This Grilled Eggplant Pizza checks every box for home cooks looking for something special yet approachable. First, it’s incredibly versatile. You can customize your Grilled Eggplant Pizza with any toppings you prefer, from classic margherita to loaded meat lovers.

Second, it’s healthier than traditional pizza without feeling like a compromise. The eggplant base provides fiber and nutrients while keeping carbs in check.

Additionally, this recipe comes together quickly. No waiting for dough to rise or kneading required. Simply slice, grill, and top.

Furthermore, the Grilled Eggplant Pizza works beautifully for various dietary preferences. It’s naturally gluten-free and easily adaptable for vegetarians or meat enthusiasts. The grilling process adds a depth of flavor that you simply can’t achieve in a conventional oven.

Lucas loves how this recipe transforms a humble vegetable into the star of the show. Meanwhile, I appreciate how forgiving it is for beginners. Even if you’ve never grilled before, you’ll find success with Grilled Eggplant Pizza.

The visual appeal also can’t be overstated. These individual pizza rounds look restaurant-quality and impress every guest.

Ingredients You’ll Need

Gathering ingredients for Grilled Eggplant Pizza is straightforward. We keep things simple so the eggplant’s flavor shines through. Here’s everything you’ll need:

The eggplants serve as your pizza base, so choose wisely. Look for eggplants that feel heavy for their size. Avoid any with soft spots or wrinkled skin.

The cheese creates that irresistible stretchy topping we all love on pizza. Quality mozzarella makes a noticeable difference in your Grilled Eggplant Pizza.

Substitutions & Variations

Our Grilled Eggplant Pizza adapts beautifully to your preferences and pantry. For the cheese, try using goat cheese, feta, or even vegan alternatives. Each brings a unique flavor profile to your pizza. If you’re dairy-free, nutritional yeast provides that cheesy flavor without actual cheese.

For the sauce, marinara works wonderfully, but pesto creates an entirely different experience. White sauce or even barbecue sauce can transform your Grilled Eggplant Pizza into something unexpected. Lucas recently tried a Thai peanut sauce version that surprised us both.

Topping variations are endless. Add grilled vegetables like zucchini, bell peppers, or mushrooms. For protein, consider pepperoni, Italian sausage, grilled chicken, or prosciutto.

Vegetarian options include artichoke hearts, sun-dried tomatoes, olives, or caramelized onions. Fresh arugula added after grilling provides a peppery contrast.

If you prefer a spicier Grilled Eggplant Pizza, add jalapeños or drizzle hot honey on top. For Mediterranean flavors, use feta cheese, kalamata olives, and oregano. Greek-style toppings complement the eggplant beautifully. You can also experiment with different herbs like thyme, rosemary, or oregano.

Step-by-Step Instructions

Making Grilled Eggplant Pizza follows a simple process that yields impressive results. Let’s walk through each step together.

Step 1: Slice the eggplants into 1/2-inch thick rounds. Consistent thickness ensures even cooking. Arrange the slices on paper towels and sprinkle both sides generously with salt.

This draws out excess moisture and any bitterness. Let them sit for 20-30 minutes.

Step 2: After salting, pat the eggplant slices completely dry with paper towels. This step is crucial for achieving nice grill marks. Brush both sides with olive oil and season with a pinch of garlic powder.

Step 3: Preheat your grill to medium-high heat, around 400-425°F. Clean the grates thoroughly and oil them lightly to prevent sticking. Proper grill preparation makes all the difference.

Step 4: Place eggplant slices directly on the grill grates. Grill for 4-5 minutes per side until you see beautiful char marks. The eggplant should become tender but still hold its shape. This is the foundation of your Grilled Eggplant Pizza.

Step 5: Once both sides are grilled, reduce the heat to medium-low. Spread a spoonful of pizza sauce on each eggplant round. Don’t overload them or the toppings might slide off.

Step 6: Add your shredded mozzarella cheese evenly across each slice. Sprinkle Parmesan on top. Add any additional toppings you’ve chosen for your Grilled Eggplant Pizza.

Step 7: Close the grill lid and cook for 3-5 minutes. Watch carefully as the cheese melts and bubbles. You want golden, melted cheese without burning the eggplant.

Step 8: Remove the Grilled Eggplant Pizza rounds from the grill using a sturdy spatula. Transfer them to a serving platter. Garnish immediately with fresh basil and red pepper flakes. Serve hot and enjoy!

Pro Tips for Success

After making countless batches of Grilled Eggplant Pizza, we’ve learned several tricks. First, don’t skip the salting step. It truly improves the texture and flavor of the eggplant. However, if you’re short on time, a 15-minute salt rest is better than nothing.

Second, maintain consistent heat on your grill. Fluctuating temperatures result in unevenly cooked Grilled Eggplant Pizza. Use a grill thermometer to monitor the temperature accurately.

Third, slice your eggplant evenly. A mandoline slicer helps achieve uniform thickness.

Fourth, don’t overload your pizza with toppings. Too many toppings make the eggplant soggy and difficult to handle. Less is more when creating Grilled Eggplant Pizza.

Fifth, have all your toppings prepped before you start grilling. Once the eggplant is ready, you’ll need to work quickly.

Lucas suggests using two spatulas when transferring the finished pizzas. This prevents toppings from sliding off. Additionally, consider placing a piece of aluminum foil under the eggplant slices when adding toppings.

This makes removal much easier. Finally, serve your Grilled Eggplant Pizza immediately for the best texture and flavor.

Storage & Reheating Tips

Leftover Grilled Eggplant Pizza keeps well when stored properly. Allow the pizzas to cool completely before storing. Place them in an airtight container with parchment paper between layers. They’ll stay fresh in the refrigerator for up to 3 days.

For reheating, we prefer using the oven or grill rather than the microwave. The microwave makes the eggplant rubbery and unappetizing. Instead, preheat your oven to 375°F. Place the Grilled Eggplant Pizza rounds on a baking sheet and heat for 8-10 minutes until warmed through.

Alternatively, reheat them on a grill over medium heat for 3-4 minutes. This method restores some of the original smoky flavor. If you’re preparing Grilled Eggplant Pizza for meal prep, consider grilling the eggplant in advance.

Store the grilled eggplant rounds separately from toppings. Assemble and finish cooking when ready to eat.

Freezing isn’t ideal for this recipe. The eggplant’s texture changes significantly after freezing and thawing. We recommend making only what you’ll eat within a few days.

What to Serve With This Recipe

Our Grilled Eggplant Pizza pairs wonderfully with numerous side dishes. A crisp Caesar salad provides a refreshing contrast to the warm, cheesy pizza. The cool, crunchy lettuce complements the tender eggplant perfectly. Alternatively, a simple arugula salad with lemon vinaigrette cuts through the richness.

Grilled vegetables make excellent companions. Zucchini, bell peppers, and asparagus share that same smoky flavor profile. Since your grill is already hot for the Grilled Eggplant Pizza, throw on extra vegetables. Garlic bread might seem redundant, but many of our guests can’t resist it.

For a lighter option, serve your Grilled Eggplant Pizza with fresh fruit. Watermelon or cantaloupe provides a sweet, refreshing counterpoint. A chilled soup like gazpacho works beautifully during summer months. For heartier appetites, add grilled chicken breasts or Italian sausages on the side.

Beverage pairings matter too. A crisp white wine like Pinot Grigio complements the eggplant nicely. For red wine lovers, a light Chianti works well.

Beer enthusiasts should try a wheat beer or pale ale. These lighter beers won’t overpower your Grilled Eggplant Pizza.

FAQs

Do I need to peel the eggplant for Grilled Eggplant Pizza?

No, you don’t need to peel the eggplant. The skin becomes tender during grilling and helps hold everything together. Additionally, the skin contains valuable nutrients and fiber.

It also provides structural support when you’re loading on toppings. We always leave the skin on our Grilled Eggplant Pizza.

Can I make Grilled Eggplant Pizza without a grill?

Yes, absolutely! Use a grill pan on your stovetop or bake the eggplant in the oven. For oven preparation, preheat to 425°F and roast eggplant slices for 15-20 minutes, flipping halfway.

Then add toppings and broil until the cheese melts. While you’ll miss some smoky flavor, the Grilled Eggplant Pizza still tastes delicious.

How do I prevent the eggplant from getting soggy?

Salting the eggplant beforehand is essential. This draws out excess moisture that would otherwise make your pizza soggy. Also, pat the slices completely dry before grilling.

Don’t overload with sauce or watery toppings. These steps ensure your Grilled Eggplant Pizza maintains the perfect texture.

What’s the best type of eggplant for this recipe?

Globe eggplants work best for Grilled Eggplant Pizza because their large size creates substantial pizza bases. Look for firm eggplants with smooth, glossy skin. Avoid eggplants with brown spots or wrinkled skin. The eggplant should feel heavy for its size, indicating freshness and fewer seeds.

Can I prepare Grilled Eggplant Pizza ahead of time?

You can prep components in advance but shouldn’t fully assemble them early. Grill the eggplant rounds up to 24 hours ahead and refrigerate. Prepare your toppings and store them separately.

When ready to serve, reheat the eggplant slightly, then add toppings and finish on the grill. This approach saves time while maintaining quality.

Nutrition Information (per serving)

This Grilled Eggplant Pizza provides a nutrient-dense meal with significantly fewer calories than traditional pizza. The eggplant offers fiber, antioxidants, and vitamins while keeping carbohydrates low. The cheese provides protein and calcium.

Compared to regular pizza, this version contains about 60% fewer carbohydrates. It’s a satisfying option that doesn’t derail healthy eating goals. The olive oil contributes heart-healthy fats, making this Grilled Eggplant Pizza a well-rounded choice for any meal.

Grilled Eggplant Pizza

Grilled Eggplant Pizza is a delicious and healthy alternative to traditional pizza, using thick slices of grilled eggplant as the base instead of dough. Topped with melted cheese and customizable toppings, it offers a smoky flavor and satisfying texture.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings servings

Course: Main Course

Cuisine: Italian

Calories: 185

Ingredients Method Notes

Ingredients

  

• 2-3 large eggplants
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh basil
• 1 teaspoon garlic powder (optional)
• 1/2 teaspoon red pepper flakes

Method

 

1. Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let sit for 20-30 minutes.
2. Pat the eggplant slices dry with paper towels, brush with olive oil, and season with garlic powder.
3. Preheat the grill to medium-high heat (400-425°F) and oil the grates.
4. Grill the eggplant slices for 4-5 minutes per side until charred and tender.
5. Reduce heat to medium-low, spread pizza sauce on each eggplant round, and top with mozzarella and Parmesan.
6. Close the grill lid and cook for 3-5 minutes until the cheese melts.
7. Remove from the grill, garnish with fresh basil and red pepper flakes, and serve hot.

Notes

Don't skip the salting step to improve texture and flavor. Maintain consistent grill heat for even cooking. Avoid overloading with toppings to prevent sogginess.