Enjoy Air-Fried Eggplant Pizza with Cheesy Toppings (Print version)
Tender air-fried eggplant rounds topped with pizza sauce, mozzarella, Parmesan, mushrooms, olives, tomatoes, and basil.
# Ingredients:
For the eggplant base
01 -
1 large globe eggplant, about 1 1/4 lb (565 g), sliced into 1/2-inch rounds
02 -
3/4 teaspoon kosher salt, divided
03 -
2 tablespoons olive oil
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon garlic powder
06 -
1 teaspoon Italian seasoning
For the cheesy toppings
07 -
1/2 cup (120 ml) thick pizza sauce or marinara
08 -
1 cup (115 g) shredded low-moisture mozzarella
09 -
1/4 cup (25 g) grated Parmesan cheese
10 -
1/3 cup (25 g) thinly sliced mushrooms
11 -
1/4 cup (35 g) sliced black olives
12 -
1/3 cup (50 g) quartered cherry tomatoes
13 -
2 tablespoons fresh basil leaves, torn
14 -
Pinch of red pepper flakes, optional
# Instructions:
01 -
Cut the eggplant into 1/2-inch rounds. Sprinkle both sides lightly with salt and let the slices rest for 10 minutes while the air fryer preheats to 390 F.
02 -
Blot the eggplant dry with paper towels. Brush both sides with olive oil, then season with black pepper, garlic powder, Italian seasoning, and the remaining salt.
03 -
Arrange the eggplant in a single layer in the air fryer basket. Cook for 7-8 minutes, flipping once, until the slices are tender and lightly browned at the edges. Work in batches if needed.
04 -
Spread about 1 teaspoon of pizza sauce on each eggplant round. Top with mozzarella, Parmesan, mushrooms, olives, cherry tomatoes, and red pepper flakes if using.
05 -
Return the topped rounds to the air fryer and cook for 3-5 minutes, until the cheese is melted and bubbling.
06 -
Let the eggplant pizzas rest for 2 minutes so the cheese settles. Finish with torn basil and serve warm.
# Good to know:
01 -
Cook in batches so the eggplant browns instead of steaming.
02 -
Use a thick pizza sauce and a light hand to keep the rounds from getting watery.
03 -
Best served warm, soon after the cheese melts.