Eggplant and Sun-Dried Tomato Pizza
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • whole wheat pizza dough
  • olive oil
  • 1 small to medium Italian eggplant, sliced about 1/3 inch thick
  • 1/3 cup prepared basil pesto
  • 6 sun-dried tomatoes in oil, whole or slivered
  • 1/3 cup shredded Parmigiano Reggiano or Grana Padano cheese
  1. Preheat the oven broiler. Brush olive oil on the baking sheet and arrange the eggplant slices on it. Brush more oil on each slice. Place the baking sheet about 4 to 6 inches from the broiler and cook until lightly golden, turning once, about 5 to 8 minutes. Turn off the broiler and preheat the oven to 425° F/220° C.
  2. Pat the pizza dough out until it’s about 1/4-inch thick, and transfer to a pizza pan. Spread pesto all over the pizza, then arrange the eggplant slices evenly on the pesto. Dollop a little more pesto around the pizza, and then add the sun-dried tomatoes. Sprinkle on the Parmigiano cheese.
  3. Bake in the preheated oven until the crust turns golden brown and the tomatoes and eggplant crisp a little around the edges, about 10 to 12 minutes. Remove from the oven and allow to cool about 2 to 3 minutes, then serve.
More Information

baking sheet
pizza pan or stone
Recipe by Andrea Meyers at