Confetti Eggplant Pizza

Yields 2 Servings


  • 1 large eggplant
  • 1 Tablespoon olive oil
  • 2 garlic cloves, minced
  • 1-2 cups of yellow squash, red and green peppers, and onion, diced (or confetti veggies of your choice)
  • 1 can roasted tomatoes
  • Sea salt, to taste
  • Ground pepper, to taste
  • 3/4 cup shredded mozzarella or vegan cheese (optional)
  • crushed red pepper (optional)
  • parsley & scallions for garnish


  • 1 Preheat the oven to 400°F
  • 2 Slice the eggplant in circles about 1/4 - 1/3 inches thick
  • 3 Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone.
  • 4 Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
  • 5 Meanwhile in a pan add 1/2 Tablespoon olive oil and sauté the garlic, roasted tomatoes, confetti veggies and onion until soft (about 5 minutes). Season with salt and pepper.
  • 6 Remove the eggplant slices from the oven, top each with the confetti veggies and tomatoes mixture.
  • 7 Sprinkle with cheese (optional- can be mazzorella or vegan). Place in the oven for approximately 5 minutes, or until the cheese has melted.
  • 8 Garnish with parsley and scallions.
  • 9 Serve immediately with crushed red pepper (optional).
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