Eggplant Pizzas – 200th blog post on RAWmarkable Vegan Recipes!


Vegan pizzas are the best! And while eggplant may not always be to everyone’s liking, this pizza is much easier to prepare with far less time than my cauliflower pizzas. Though, I have to say that cauliflower pizza is still my favorite! What’s great about eggplant pizza is that the crust/dough/bread is already made for you, in the form of eggplants! So you are really just slicing, baking, topping then baking again! Not much prep time at all!

With that said…let us begin!

You will need:

  • 2 large eggplants – about 3-4 inches in diameter (make sure they are large in width, not length, as you want to be able to put pizza toppings on them!)
  • 1 cup organic tomato sauce or paste
  • 1 cup sliced mushrooms
  • 1/2 cup sliced onions
  • 1/2 cup sliced olives
  • 1/2 cup sliced fresh tomatoes or sundried tomatoes
  • 1/3 cup sliced fresh basil
  • salt and pepper to taste

If you want to use some sort of vegan cheese, you may. I am just using tomato paste and vegetables though

These are most of the ingredients I used for the toppings. You can use any sort of vegetable topping if you want, there are no limits here!

Step 1:

Preheat oven to 425 degrees

Slice the eggplants about 1 inch thick and put them on a greased baking tray. Sprinkle with salt, and bake at 425 degrees for about 15-20 minutes. This is to get rid of some of the moisture in the raw eggplant.


Step 2: 

As the eggplant is baking, slice your vegetable toppings to get ready to top your pizza.

Once the eggplants are cooked, take them out, but leave the oven on.

Top your eggplant pizzas with the tomato sauce or paste, then top your pizzas with all your vegetable toppings except for the basil


Step 3:

Put your eggplant pizzas back in the oven, and cook again for about 3-4 minutes. If you have cheese on your pizzas, bake until the cheese melts.

Step 4:

Take your pizzas out of the oven, then add the fresh basil to your pizzas. Turn off your oven and put the pizzas back in for another minute or so. This will also the basil to cook into the pizzas without burning the leaves

The ends of the eggplant were too small for pizzas, so I cooked them on the side and ate them separately as eggplant chips!
The ends of the eggplant were too small for pizzas, so I cooked them on the side and ate them separately as eggplant chips!

And that’s it! Take out your eggplant pizzas, let them cool, then eat up! You can add a side of avocado, tomatoes, salad, whatever you want! Or go crazy with your vegetable toppings!


How good do these look? You can eat it all yourself if you want! Eggplant is a great source of dietary fiber, vitamin B1, and copper. It also contains of manganese, vitamin B6, niacin, potassium, folate, and vitamin K.


Eggplant also contains phyto nutrients, they are good for you heart and very low in calories!

This is my 200th post on my blog! I’m going to celebrate by enjoying some eggplant pizzas for lunch!

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