Low-Carb Eggplant Pizzas

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Healthy, low carb sliced eggplant pizzas topped with fresh tomatoes, parmesan, garlic, and parsley. Baked until tender and sizzling!

This is one of the first easy, simple, healthy vegetable side dishes that I learned to cook as a child. Secretly I think it was a brilliant excuse on my mom’s part to avoid buying real pizza. If she told me we were making “eggplant pizzas,” I tended to be just as happy. And it meant I ate my vegetables. Parents really are all politicians at heart, aren’t they? 

I rarely cook with eggplant and tend to reserve it for soups like my easy stove-top beef stew. (Though it also adds a lovely creamy, earthy flavor to classic simple roast vegetables.) In general I find it a little too acidic to eat on its own. But there’s a little trick below that makes roasted eggplant more palatable!

TL;DR

• Slice the eggplant in ¼ inch slices.
• Press the eggplant between paper towels to drain out the acid.
• Coat with olive oil and fresh minced garlic.
• Layer with a tomato slice, grated parmesan, and dried parsley.
• Bake for 30 minutes at 400°F

How to make Healthy Low-Carb Eggplant Pizzas

This recipe is fairly simple. You’ll just need an eggplant, a few large tomatoes, a garlic clove, olive oil, and some grated parmesan. The dried parsley is optional. (As are salt, pepper, and red pepper flakes to taste!)

I usually mince the garlic clove and combine it with the olive oil so you get a nice garlicky flavor all over the eggplant. Make sure you thoroughly coat the eggplant slices with oil (garlic or no). Eggplant is very absorbent and you want to make sure it doesn’t stick to the tin foil!

Keep your slices for both eggplant and tomatoes relatively thin, no more than ¼ inch thick each. This is to ensure everything is cooked through at the end of your baking time.

Prepping Eggplant to Cook

For a long time I didn’t like eggplant because it left an acidic, burning flavor in my mouth. (Rather like pineapple…ick!)

Fortunately I managed to trick some smart people in college into becoming my friends. One of them taught me that if you slice the eggplant, sandwich it between paper towels, and press it with something heavy, most of that heavy acidic liquid will drain out. This makes it more palatable and much more tender!

I set mine up with paper towels, a cutting board, and a heavy cast iron. (See the picture.) It’s not too difficult and you really only need to give it about 20 minutes to drain.

What to serve with Low-Carb Eggplant Pizzas?

These little Italian-style eggplant rounds make for a perfect pairing with pastas or other Italian dishes. I usually pair it with a fish like whole roasted trout or even a whole roast crispy chicken.

Alternatively…why not make up for the low-carb in these by pairing with a grilled chicken caprese sandwich! 

What wine pairs with Low-Carb Eggplant Pizzas?

Eggplant typically pairs with red wines, but keep in mind your main course when pairing. If you’re serving it with a white sauce pasta dish, pair with a white like Chablis or Pinot Grigio.

If you are going a more traditional route, I’m a big fan of the Italian wine Sangiovese. Sangiovese has a wide range of flavors but it’s typically savory and pairs well with earthy or acidic tomato dishes…both of which are in these little low-carb eggplant pizzas!