Eggplant Pesto Pizzas

  • Author: Holley Grainger


Baked Eggplant Pesto Pizzas featuring a homemade basil parmesan pesto can easily be customized with your favorite ingredients like ripe summer tomatoes or goat cheese to feed your entire family a healthy, gluten-free and vegetarian-based meal. |



  • 1 large eggplant
  • 12 tsp kosher salt
  • 1 cup Basil
  • 3 tbsp pine nuts
  • ΒΌ cup olive oil
  • 1/3 cup grated parmesan cheese
  • 1 garlic clove
  • Optional Toppings: goat cheese (figs, candied walnuts, tomatoes, basil, mozzarella, balsamic vinegar, etc.)


  1. Cut eggplant into 1-inch thick rounds. Lay flat on paper towels and generously sprinkle with kosher salt. Allow to sit for 30-45 minutes. Wipe moisture off eggplant, rinse in cold water, and press between paper towels to remove as much excess moisture as possible.
  2. While eggplant sits, preheat the oven to 375 F.
  3. To make the pesto, combine basil, pine nuts, olive oil, parmesan, and garlic in a food processor and process until desired texture.
  4. Place the eggplant slices on parchment paper or a baking mat and bake for around 25 minutes or until the eggplant is tender. Remove from oven and spoon pesto evenly over eggplant slices. Add desired toppings and broil 1 to 3 minutes (or until cheese browns).