Aubergine Pizza

3 Reviews
100% would make this recipe again

A crowd-pleasing low-carb pizza.

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Preparation : 10 min Cooking : 35 min
470 calories/serving


vegetable oil spray
2 eggs size large
2 tbsp water 30 mL
1 cup bread crumbs 140 g
2 aubergines / eggplants, large size 900 g
12 anchovy fillets 50 g
1 cup canned tomatoes (diced) 260 g
1/2 cup Parsley and Garlic Base 125 mL
4 bocconcini / fresh mozzarella 220 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

For best results, choose large, preferably round and fleshy eggplants with smooth shiny skin.


Bake the aubergines

  1. Preheat the oven to 190°C/375°F. Prepare one or more baking sheets and spray them evenly with a vegetable oil spray.
  2. Prepare 2 wide, shallow dishes for the egg and coating mixture: beat the egg(s) with the water in one, put the bread crumbs in the other.
  3. Prepare the aubergines :Slice them crosswise into 1 cm thick slices. Working with one slice at the time, dip it in the egg mixture, let the excess egg drip off, then coat it with the bread crumbs. Turn the slices to coat both sides. Place the slices on the baking sheet(s), season with salt, then bake until the aubergines are golden-brown on the bottom, 15-20 min. Turn the slices and continue baking an additional 15-20 min until browned on the other side. Remove the aubergines from the oven and raise the temperature to 'broil'.

Bake the pizzas

  1. Distribute the anchovies, tomatoes, Parsley and Garlic Base, and bocconcini on top of the aubergine slices. Put the baking sheet back into the oven at about 10 cm from the grill. Cook until the cheese is melted, about 3 min. Serve immediately.

Nutrition Facts Table

per 1 serving (280 g)


% Daily Value




28 g

44 %

Saturated 10.4 g
+ Trans 0.4 g

54 %


130 mg


870 mg

36 %


34 g

11 %


6 g

23 %


6 g

Net Carbs

28 g


22 g

Vitamin A

37 %

Vitamin C

33 %


28 %


28 %


This recipe is :
Diet-related health claims  :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Iron, Manganese, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin E, Vitamin K
Good source of  :
Fibre, Magnesium, Pantothenic Acid, Potassium, Vitamin B2, Vitamin C, Zinc
Source of  :
Copper, Vitamin B6, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 2
Fats 4 ½

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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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