Eggplant Flatbread Pizzas Recipe
Eggplant Flatbread Pizzas Recipe photo by Taste of Home
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Eggplant Flatbread Pizzas Recipe

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I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. —Christine Wendland, Browns Mills, New Jersey
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 3 tablespoons olive oil, divided
  • 2-1/2 cups cubed eggplant (1/2 inch)
  • 1 small onion, halved and thinly sliced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 2 naan flatbreads
  • 1/2 cup part-skim ricotta cheese
  • 1 teaspoon dried oregano
  • 1/2 cup roasted garlic tomato sauce
  • 1/2 cup loosely packed basil leaves
  • 1 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Sliced fresh basil, optional

Nutritional Facts

1/2 pizza: 340 calories, 21g fat (7g saturated fat), 32mg cholesterol, 996mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 14g protein.


  1. Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat.
  2. Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil.
  3. Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil. Yield: 4 servings.
Editor's Note: Roasted garlic tomato sauce may be substituted with any flavored tomato sauce or a meatless pasta sauce.
Originally published as Eggplant Flatbread Pizzas in Simple & Delicious June/July 2017

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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