Eggplant (brinjal) Pizzas

Eggplant (brinjal) Pizzas

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About this recipe: Large eggplant (brinjal) makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant (brinjal) from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.


Serves: 4 

  • 2 eggs
  • 1 cup (125g) plain flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 large eggplant (brinjal), sliced into 1.5cm rounds
  • 1/4 cup (60ml) vegetable oil
  • 1 (500ml) can pizza sauce
  • 1 1/2 cups (180g) shredded mozzarella cheese

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat an oven to 175 degrees C (350 degrees F).
  2. Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 4litre resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
  3. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking tray. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
  4. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

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