• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Sous Chef logo
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Appetizer Recipes

    Whole30 Eggplant Mini Pizzas

    Published: Mar 10, 2016 · Modified: Jun 6, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

     

     

    Eggplant-Pizza

     

    Whole30 Eggplant Mini Pizzas

    Chef Sous Chef
    No gluten, no worries. These eggplant pizzas will have you licking your fingers with each blissful bite.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Course Appetizer, Food + Drink, Main Dish
    Cuisine Italian, Whole30
    Servings 12 mini pizzas

    Ingredients
      

    • 2 large eggplants cut into ½ inch discs
    • 2 large onions thinly sliced
    • 150 g Prosciutto
    • ½ cup mushrooms sliced
    • 1 clove garlic
    • 1 can Italian tomatoes (746ml)
    • 18 fresh basil leaves
    • ¼ cup clarified butter
    • 2 egg yolks
    • 1 tablespoon lemon juice
    • ¼ teaspoon cayenne pepper

    Instructions
     

    • No. 1 | Make tomato sauce - Pour tomatoes and garlic in a saucepan and bring to a boil. Stir in 5-6 basil leaves, season with salt, cover and simmer for at least an hour. Preheat oven to 425°
    • No. 2 | Prepare eggplant crust - Lay eggplant slices on a clean towel. Sprinkle salt on both sides and let sit for 20-30 mins. Dab any excess liquid from eggplants, arrange on baking sheet and place in preheated oven for 20 minutes
    • No. 3 | Caramelize onions - In a frying pan on medium heat, heat olive oil, add sliced onions and cook, stirring occasionally, for 20 mins or until caramelized. Season with salt and pepper, remove from pan, and set aside
    • No. 4 | Cook the mushrooms - In the same frying pan used for the onions, heat to medium high. Add olive oil and mushrooms. Cook for 15-20 minutes, stirring occasionally. Remove from heat and set aside
    • No. 5 | Make the hollandaise - Bring 2 cups of water to a soft boil. Place egg yolks and lemon juice in a stainless steel bowl and whisk vigorously until doubled in volume. Place bowl on simmering pot (be sure the bowl doesn’t touch the water). Slowly add clarified butter while whisking until sauce thickens. Remove from heat, add cayenne and season with salt
    • No. 6 | Assemble the pizzas - On top of each eggplant, add a spoonful of tomato sauce, some mushrooms, a spoonful of caramelized onions, a dollop of hollandaise, then a scrunched up piece of prosciutto
    • No. 7 | Bake at 450° for 10 mins, or until proscuitto is crisp. Place a basil leaf on top and enjoy!
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    « 10 Minute Zucchini Carbonara
    How to Nail the Flat Lay »

    Reader Interactions

    Comments

    1. Stephanie says

      November 20, 2017 at 11:27 pm

      Another great Whole30 recipe! Thanks for sharing!5 stars

      Reply
    2. Rachael H. says

      March 26, 2019 at 10:48 am

      This. Was. So. Delicious!!!! I'm usually all for a quick meal with very little prep. Saw this and wanted to try it. It is WELL worth the prep time!! I will definitely be putting this into my regular meal rotation!!5 stars

      Reply
      • Chef Sous Chef says

        March 26, 2019 at 11:55 am

        Thanks so much Rachel. Sometimes it's nice to get in the kitchen and slow down a bit. It makes eating a more enjoyable experience all around. Thanks for commenting!

        Reply
    3. Jessica says

      April 18, 2019 at 8:48 pm

      I even botched the hollandaise sauce--it separated, but still used it--and the recipe still tasted delicious.5 stars

      Reply
      • Chef Sous Chef says

        April 23, 2019 at 10:23 am

        Hi Jessica! Thanks for taking the time to comment. Sorry to hear the hollandaise broke, it can definitely be tricky sometimes, but we're so happy you still enjoyed the recipe. All the best!

        Reply
    4. Ashlee says

      January 12, 2020 at 9:16 pm

      You can actually do step 2-3-4 all on a large baking sheet at the same time. Saves a ton of time IMO

      Reply
      • Chef Sous Chef says

        January 13, 2020 at 1:20 pm

        I think to save time that is a great idea. We do prefer cooking these items separately to get more defined flavours, but love the suggestion!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Philip Lago and Mystique Mattai of Chef Sous Chef

    Hi, we're Philip + Mystique 

    We're the creators of Chef Sous Chef, authors of the cookbook, Eat With Us, and co-hosts of the web series, Dining In, on Food Network Canada.

    More about us →


    Eat With Us Cookbook

    Eat With Us Cookbook on marble table

    Now available at all your favorite retailers.
    PURCHASE NOW


    Popular Recipes

    Classic Creamy Carbonara
    DIY Beeswax Food Wraps
    Chocolate Hazelnut Spread
    Oven Baked Fries
    Coconut Crème Brûlée


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • As Seen In

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit (Coming Soon)
    • Work With Us

    If you purchase items through affiliate links, Chef Sous Chef Inc. may receive a commission at no additional cost to you.

    Copyright © 2023 Chef Sous Chef Inc.