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Ricotta and basil eggplant pizzas

Jessica Sepel
A tray of eggplant slices with healthy pizza toppings

This eggplant pizza recipe is perfect for the whole family

A tray of eggplant slices with healthy pizza toppings

These crispy, cheesy eggplant treats are my go-to when I have a pizza craving. They’re so tasty and delicious. With only a few simple steps this eggplant pizza recipe is perfect for the whole family.

Serves: 4 as a side, or 2 as a main


  • 2 medium-sized eggplants

  • 2–3 tbsp olive oil

  • sea salt, to taste

  • ¾ cup Napoletana sauce or tomato paste

  • 1 punnet of baby tomatoes (250g), sliced into halves

  • ½ cup shredded mozzarella

  • ½ cup ricotta cheese

  • handful basil leaves, chopped

  • black pepper, to taste

  • balsamic vinegar glaze, to serve


  1. 1

    Pre-heat the oven to 160°C. Line a baking tray with baking paper

  2. 2

    Cut eggplant into 1cm-thick rounds and place them on the baking tray. Drizzle olive oil and sea salt over the eggplant

  3. 3

    Top each eggplant piece with 1 tbsp Napoletana sauce or tomato paste, the baby tomatoes a small handful of shredded mozzarella. Dollop the ricotta on top and add 1–2 basil leaves. Drizzle some more olive oil over the mini pizzas

  4. 4

    Bake in the oven for 35–40 minutes or until the eggplant pizzas are crispy. Serve with fresh basil, a sprinkle of black pepper and a drizzle of balsamic vinegar glaze


For a vegan option, swap out the dairy cheese for cashew or macadamia cheese.

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Jessica Sepel smiling in front of vases of greenery

Jessica Sepel

Founder of JSHealth, author of two best-selling books and accredited nutritionist, Jessica Sepel is passionate about taking a balanced approach when it comes to food. Jess believes we need to give up diets to overhaul our relationship with food and advocates for moderation, mindfulness at meals and healthy body image.

Check out more articles by Jess, including the delicious and healthy recipes she’s created exclusively for nib.