Eggplant Margherita Pizza Bites are made with roasted eggplant rounds, chopped Roma tomatoes, mozzarella cheese, fresh basil, and Italian seasoning.
You still get the familiar Margherita pizza combination, but the eggplant takes the place of bread or pizza dough.
They’re Weight Watchers friendly too, making them an easy pick if you’re keeping an eye on points without sacrificing flavor.
They’re great as an appetizer, an afternoon snack, or a light, meatless lunch. If you’re hosting and want to offer something besides the usual dip and crackers spread, these fit right in. Each serving comes out to three rounds, so portioning is simple.
A few tips: go with fresh basil over dried if you can, since it packs a lot more flavor. Roma tomatoes are worth using too, since they hold less water than bigger varieties, which keeps the topping from turning soggy.
Serve them warm, right when the mozzarella is still melty. Pair with a salad or bowl of soup if you want to round it out into a full meal.
Why You’ll Love This Eggplant Margherita Pizza Bites Recipe
No Pizza Dough Needed
Eggplant rounds replace the usual pizza crust. There is no dough to mix, knead, or roll.
Made With Fresh Ingredients
Tomatoes, eggplant, basil, and mozzarella make up most of the recipe. It is a useful way to serve summer produce.
Works as an Appetizer or Snack
Serve the rounds before dinner, as a party appetizer, or as an afternoon snack.
Meatless Recipe
This recipe does not use meat, making it suitable for meatless lunches and appetizer trays.
Individual Portions
Each eggplant round is its own serving piece. Guests can take one or two without cutting a larger pizza.
Ingredient Substitutions
Fresh Mozzarella
Replace the shredded part-skim mozzarella with thin slices or small pieces of fresh mozzarella. Pat the cheese dry before adding it to reduce extra moisture.
Cherry Tomatoes
Replace the Roma tomatoes with finely chopped cherry or grape tomatoes. Drain away any extra juice before adding them to the eggplant.
Dried Basil
Use a small amount of dried basil when fresh basil is unavailable. Add it with the Italian seasoning before baking.
Zucchini
Replace the eggplant with thick zucchini rounds. Zucchini contains more water, so pat the slices dry before adding the toppings.
Parmesan Cheese
Add grated Parmesan with the mozzarella for a stronger cheese flavor. It can also replace a small portion of the mozzarella.
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Eggplant Margherita Pizza Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 large eggplant
- ¾ teaspoon salt divided
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 medium roma tomatoes finely chopped
- 1 cup shredded part-skim mozzarella cheese
- ¼ cup fresh basil leaves thinly sliced
- ½ teaspoon Italian seasonings
- fresh basil leaves for garnish
Instructions
- Slice the eggplant crosswise into ½-inch-thick rounds. Arrange the eggplant rounds on paper towels.
- Sprinkle both sides of the eggplant rounds with ½ teaspoon salt.
- Let the eggplant rest for 20 minutes.
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Pat the eggplant rounds dry with clean paper towels.
- Place the eggplant rounds on the prepared baking sheet.
- Using a pastry brush, coat both sides of the eggplant lightly with olive oil.
- Sprinkle the eggplant with garlic powder, black pepper, and the remaining ¼ teaspoon salt.
- Bake the eggplant for 10 minutes. Turn the eggplant rounds over. Bake for 5 minutes. Remove the baking sheet from the oven.
- Divide the chopped tomatoes evenly over the eggplant rounds. Sprinkle the tomatoes with Italian seasoning.
- Add the sliced basil. Top each eggplant round with shredded mozzarella cheese.
- Return the baking sheet to the oven. Bake for 8 to 10 minutes, or until the cheese melts and the eggplant is tender.
- Garnish with fresh basil leaves.
Notes
Tips and Tricks
Choose a firm eggplant – Use an eggplant with smooth skin and no soft spots. A firm eggplant is easier to slice into even rounds. Keep the rounds similar in thickness – Similar-sized slices cook at the same rate. Thin pieces may become too soft before thicker pieces finish cooking. Drain the tomatoes – Let the chopped tomatoes sit in a strainer for a few minutes if they contain a lot of juice. This helps keep the tops from becoming watery. Use the wider center slices – The middle of the eggplant makes the largest rounds and holds the toppings better. Save the smaller end pieces for another meal. Serve soon after baking – The eggplant softens as it sits, so the rounds hold their shape better when served warm.Storing and Reheating
Store in the Refrigerator – Place the cooled eggplant pizza bites in an airtight container. Refrigerate for up to 3 days. Reheat in the Oven – Place the bites on a parchment-lined baking sheet. Warm at 375°F for 8 to 10 minutes. Reheat in the Air Fryer – Place the bites in the air fryer basket in one layer. Warm at 350°F for 3 to 5 minutes. Avoid the Microwave – The microwave can make the eggplant soft and release more moisture.Nutrition
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