Tested till perfect Pesto and Roasted Eggplant Pizza

Pesto and Roasted Eggplant Pizza

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8 slices


  • 1 1small eggplant, (about 8 oz/250 g)
  • 3 tbsp 3tbspolive oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2/3 cup 2/3cupprepared pesto sauce
  • 1 1unbaked 12-inch pizza baseunbaked 12-inch pizza bases
  • 1-1/2 cups 1-1/2cupsshredded fontina cheese or mozzarella cheese
  • 1/2 cup 1/2cupdiced plum tomatoplum tomatoes
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Preheat oven to 425°F (220°C).

Cut eggplant into 1/2-inch (1 cm) thick slices; cut each in half crosswise. Brush baking sheet with 2 teaspoons (10 mL) of the oil; arrange eggplant in single layer on top. Brush with 1 tablespoon (15 mL) more of the oil; sprinkle with salt and pepper. Roast, turning halfway through, for about 30 minutes or until dark and tender. Raise oven temperature to 500°F (260°C).

Spread 1/2 cup (125 mL) of the pesto over pizza base; sprinkle with Fontina cheese. Arrange eggplant over top, then tomatoes. Combine remaining oil and pesto; drizzle over tomatoes.

Bake in bottom third of oven for 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.

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