Eggplant Pizza

Recently we celebrated with family, friends, and neighbors (not mutually exclusive categories, of course!). The menu was an attempt to provide an eclectic summer smorgasbord. We’ll let you decide how well we did.

The first appetizer uses slices of eggplant as a stand-in for personal pizzas. This recipe comes from Kraft® Food and Family, Summer 2017. We include the ingredients and directions for those readers who may not be able to find the recipe at The main tweak we made was to cut the thickness of the eggplant slices in half. In other words, instead of obtaining eight slices from a pound-and-a-half eggplant, we got sixteen. We felt the original recipe made the slices far too thick for an appetizer, and the grilling would have taken far longer as well.


1 large eggplant (1 1/2 lb.)

1/2 cup Parmesan Pesto flavored olive oil vinaigrette

1 cup traditional pizza sauce

7 oz. 2% milk shredded mozzarella cheese

1 Tbsp chopped fresh basil


Heat greased grill to medium heat.

Use vegetable peeler to peel eggplant into 1 1/2-inch-wide lengthwise strips, leaving about 1/2-inch-wide unpeeled space between each peeled strip. Cut eggplant crosswise into 8 slices.

Reserve 1 tablespoon vinaigrette for later use; brush both sides of eggplant evenly with the remaining vinaigrette.

Grill 8 minutes; turn. Top with pizza sauce and cheese. Grill 5 to 6 minutes or until cheese is melted.

Transfer eggplant to plate; top with basil. Drizzle with reserved dressing.

Serves 8. Preparation time: 25 minutes.

This entry was posted in Appetizer, Cheese, Vegetable. Bookmark the permalink.

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