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Baked eggplant pizza bites topped with melted cheese, tomato sauce, and fresh basil on a white plate.
Maryam

Eggplant Pizza Bites

Crispy roasted eggplant rounds topped with marinara and melted cheese deliver all the pizza flavor you crave without the heavy crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant
  • 1 large eggplant about 1.5 lbs, sliced into 1/2-inch rounds
  • 1 tsp kosher salt
  • 3 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper freshly ground
For the Toppings
  • 3/4 cup marinara sauce
  • 6 oz mozzarella cheese shredded, low-moisture
  • 1/4 cup Parmesan cheese finely grated
  • 1/4 cup fresh basil torn, for garnish
  • 1/4 tsp red pepper flakes optional, for serving

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Pastry brush

Method
 

Prep the Eggplant
  1. Lay eggplant rounds on a large cutting board or baking sheet in a single layer. Sprinkle both sides evenly with kosher salt and let rest for 15 minutes. This draws out moisture and prevents soggy bites. Pat completely dry with paper towels.
  2. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Brush both sides of each eggplant round with olive oil (about 2 tablespoons total), then sprinkle with garlic powder, oregano, and black pepper. Arrange in a single layer on the prepared sheet.
  3. Roast for 12-15 minutes until the bottoms are golden brown and the centers are tender when pierced with a fork. Flip each round and roast 5 minutes more. The eggplant should look slightly collapsed and caramelized at the edges.
Add toppings and finish
  1. Remove from oven and switch to broil. Spread about 1 tablespoon marinara on each round, then top with mozzarella and Parmesan. Broil 3-4 minutes until the cheese is bubbling and spotted with golden brown. Watch closely - it happens fast.
  2. Let cool for 2 minutes so the cheese sets slightly. Transfer to a platter, scatter fresh basil over top, and sprinkle with red pepper flakes if desired. Serve warm.

Notes

Choose firm, glossy eggplants with smooth skin and no soft spots - they hold their shape better during roasting. For extra crispness, use a wire rack set over your baking sheet so air circulates underneath. These reheat surprisingly well: pop them in a 400 degree F oven for 6-8 minutes until the cheese re-melts and edges crisp back up.