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These crispy air fryer eggplant pizzas have become my go-to solution when I'm wanting those Italian flavors without loading up on carbs. Simple eggplant slices turn into amazingly crisp, cheese-topped bites that knock out pizza cravings fast while staying on the lighter, healthier side.
I came up with this one night when I was dying for pizza but wanted something not so heavy. Now my family keeps asking for these as a quick dinner that feels like a treat without any guilt afterward.
What You'll Need
- Eggplant/Aubergine: Your base that gives a nice firm yet soft foundation for the toppings. Pick ones that feel heavy with smooth skin and no mushy parts.
- Olive oil: Extra virgin. Makes the eggplant cook just right and adds a bit of fruitiness. Worth grabbing a decent bottle for this.
- Tomato paste: Gives you big tomato flavor without much volume. The tubes are handy since you can save what's left easily.
- Cheddar cheese: Brings that tangy sharpness and awesome meltiness. Grate it yourself for better melting than the bagged stuff.
- Mozzarella cheese: Creates that stretchy pull we all love about pizza. Fresh works great but make sure to drain it well first.
- Oregano: The classic pizza flavor maker. Dried is fine but fresh can be wonderful too.
- Red onion: Adds a mild bite and pretty purple color. Cut it super small so it spreads out nicely.
- Bell peppers: Brings a touch of sweetness and bright colors. Mix red, yellow, and green for a rainbow effect.
- Plum tomatoes: Adds freshness and juicy pops. Cherry or Roma tomatoes work just as well.
- Sweetcorn: Gives little bursts of sweetness between bites. Thawed frozen corn does the job perfectly.
How To Make It
- Prepare the eggplant:
- Cut off the ends and slice your eggplant into long pieces about 1 cm thick. Try to keep them all the same size so they'll cook evenly and you won't end up with some burnt and others raw.
- Season the slices:
- Coat each slice with olive oil on both sides. This helps them get that nice brown color and stops them from sticking. A kitchen brush makes this super easy.
- Precook the eggplant:
- Cook the slices in a hot pan for a bit on each side until they start turning golden. Or pop them in your air fryer at 190C/374F for about 5–6 minutes. This step makes sure your eggplant gets soft before adding your toppings.
- Create topping mixture:
- Mix your grated cheddar and mozzarella with the oregano, diced onions, peppers, tomatoes, and corn in a bowl. Mixing it all up first means everything gets spread out evenly.
- Assemble your pizzas:
- Put the eggplant slices in one layer in your air fryer basket. Spread some tomato paste on each one, going all the way to the edges so every bite has flavor.
- Add toppings:
- Pile your cheese and veggie mix onto each slice. Finish with a sprinkle of oregano to kick up the taste.
- Air fry to perfection:
- Cook in a preheated air fryer at 160C/320F for about 6–7 minutes until the cheese gets all melty and bubbly. Keep an eye on them toward the end so they don't burn.
- Garnish and serve:
- Add some fresh basil leaves on top and serve them right away while the cheese is still hot and gooey for that real pizza experience.
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I really love how the eggplant gets this amazing savory flavor when it's cooked first before adding the toppings. This dish once saved dinner when friends dropped by unexpectedly and I had barely anything in the fridge. Nobody could believe the "crust" was actually eggplant.
Keeping Leftovers
You can keep these eggplant pizzas in a sealed container in your fridge for up to 3 days. When you want to eat them again, just put them back in the air fryer for 2–3 minutes at 160C/320F until they're hot and crispy again. You can use the microwave if you're in a hurry but they won't be as crunchy. If you want to prep ahead, you can cook the eggplant slices early and keep them separate from your toppings, then put it all together and air fry when you're hungry.
Making It Your Way
This dish already works for gluten-free and low carb diets without any changes. If you can't have dairy, try some plant-based cheese that melts well like vegan mozzarella. Nutritional yeast can add a cheesy taste without using actual cheese. If you're watching your salt intake, use less cheese and add more fresh herbs for flavor instead. If you like things spicy, throw on some red pepper flakes, fresh jalapeños, or drizzle some hot honey on top for a kick.
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What To Serve With It
These make awesome party snacks when cut into smaller pieces that folks can grab easily. For a full meal, pair them with a simple green salad with lemon and olive oil dressing. They also taste great with a bowl of soup for lunch. For a Mediterranean dinner vibe, serve them alongside hummus, olives, and a cucumber tomato salad. Since each slice is its own mini pizza, they're perfect for family meals where everyone can add their own favorite toppings.
Frequently Asked Questions
- → What’s the trick to crispy eggplant?
Coat the slices with a little olive oil and air-fry or cook them first to drain moisture before adding your toppings. This keeps them crispy.
- → Can I swap the toppings?
Sure thing! Use whatever you’ve got—mushrooms, jalapeños, or even olives for a personalized touch.
- → How should I store leftovers?
Pop them into an airtight container, and they’ll last up to 3 days in the fridge. Reheat them in the air fryer to bring back the crispiness.
- → Can this be made without dairy?
Totally! Use any plant-based cheese or sprinkle on nutritional yeast for that cheesy flavor minus the dairy.
- → How is this low in carbs?
It’s simple! The eggplant is used as the base instead of regular pizza dough, making it lighter and low-carb but still tasty.
- → Should I peel the eggplant first?
Nope! The peel softens when cooked, and it’s packed with fiber and nutrients. Just make sure to wash it well first.