Beth Warren Nutrition Blog

Eggplant Pizza Boats

by Beth Warren January 5, 2021

Here's another plantbased pizza hack,
since I got so much feedback on the other pizza hacks CLICK HERE
And I don't blame you!
I'm all about the quick and easy yummy goodness...

Eggplant Pizza Boat

A delicious plantbased pizza idea using eggplant.


4 medium eggplants (scooped out with inside flesh chopped)
1 container baby Portabello mushrooms, chopped small
1 small red pepper, chopped small
1 small yellow pepper, chopped small
1/4 cup Paesana marinara sauce
1 cup part skim mozzarella (or muenster or a mixture!), shredded
Pizza spices (eg 1 tsp garlic powder, oregano, red pepper flakes)
Black pepper
2 tbsp olive oil, separated
1 onion, chopped
2 cloves garlic, minced


Preheat the oven to 400F. On a baking sheet, place the scooped out eggplants. Brush with oil and sprinkle with salt and pepper. Bake for 10 minutes to soften. Set aside.

In a pan, sauté the onion and garlic until fragrant. Add the peppers, then mushrooms cook for a few minutes. Add the eggplant, sauce and salt and pepper. Cook for about 8-10 minutes.

Scoop the mixture into the eggplant halves to fill. Spread about 2 tbsp cheese on top of each eggplant. Sprinkle pizza spices on top. Bake for about 10 minutes or until cheese melts.

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