Low Carb Eggplant Mini Pizza

Eggplant Mini Pizza

Low Carb, gluten free and vegetarian.  This adaptation of Julia Child’s “Tranches d’Aubergine a l’Italienne” is not only delicious, it’s healthy too!  Devoured by my husband and my 3 year old, I call it a success!

Amazing with eggplant, I also made it with a gigantic zucchini that my father-in-law grew; it was the size of my toddler son! It would be amazing to make using a huge Portobello mushroom as the base too.

Julia Child, MamaBake salutes you!



2 nice, big eggplants

6 cloves of garlic (or as much as you like.  I LOVE garlic!)

1 x 400g tin of cherry tomatoes (or, if you’ve time, a homemade, thick tomato sauce)

Olive oil for brushing

1 bunch fresh basil

Salt – around 2 T or so

Dried oregano

1 cup grated cheese – I used a combo of parmesan and mozzarella


To prepare the eggplant ‘pizza’ bases:

Slice the eggplant into thick slices (around 2cm thick)

Place the slices on a board lined with paper towel and sprinkle well with salt.

Leave for at least 30 minutes (I got distracted with, well, life, and left my first batch for around 45 minutes!).


Pre-heat oven to 190 degrees.

Using clean paper towel, blot the liquid and salt off the slices and brush well with olive oil.

Sprinkle slices with dried oregano and place in the oven for 25 to 30 minutes until they’ve softened, but not long enough to go mushy.


To make the sauce:

Heat a tablespoon of oil in a frypan.

Saute the garlic for a few seconds then add the tomatoes.

Simmer for 30 minutes or until the liquid evaporates and the sauce thickens.


To make the pizza:

Top each eggplant slice with shredded basil.


or, as I did with the eggplant pizza, place a dollop of sauce on, then lay a whole basil leaf on top


Cover each slice with a generous amount of tomato sauce, then top with cheese.


Place the pizzas under a hot griller until the cheese melts and turns a lovely golden brown.  I took all the grill trays out of the griller and put the pizzas under the flame on their baking tray.  Don’t do what I did and pre-cook the eggplant and zucchini slices earlier in the day and let them go cold before topping.  They just won’t heat through enough when you grill them, and the eggplant will be bitter.

Serve with a crisp green salad.


Original recipe by Julia Child in “From Julia Child’s Kitchen”, find more Julia Child’s cookbooks here.

MamaBake adaptation adapted from here!

You think you might make these? Oh do!  Then come back and tell us what you and your family thought of them!





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