Eggplant and Portabella Pizzas on the Grill


August 9, 2013 by Jason Rice MD

I apologize for not posting in a while. Life continues to be very busy as I get ready to take my boards next week, but I wanted to take a few minutes to post a quick summertime favorite before the warm weather starts to fade. So today, we’re talking about grilled eggplant pizza. This is not, however, a pizza with grilled eggplant, but rather a pizza made on an eggplant and grilled. And, it is delicious, nutritious, easy and quick! On top of it all, it’s vegetarian, which is great when I have vegetarian guests as I don’t have to make separate dishes for everyone.

photo 4 (1)


  • Eggplant (and/or Portabella Mushroom Caps)
  • Tomato
  • Bell Pepper
  • Mushrooms
  • Shredded Cheese
  • Sauce (I used BBQ sauce, but pizza sauce, ranch dressing, or anything you like will work)
  • Olive Oil
  • Salt & Pepper


These can be made with eggplant or large portabella caps as the “crust” for the pizza based on your personal tastes. I like both, so I typically make both. If using an eggplant, slice lengthwise into 1/4″ to 1/2″ thick slices. If using portabella caps, remove the stems and remove the gills if desired. I don’t always remove the gills, but it does make for a simpler crust to fill.

While you’re prepping the pizzas, preheat your grill to a medium or medium-low heat.

Lightly coat the eggplant or mushroom with olive oil. Spread a thin layer of sauce over the crust and then add any toppings you choose.

photo 1

The mushrooms got an extra dose of tomatoes to keep things moist and delicious.

photo 2

Once you have the toppings on, add some shredded cheese. I used a pizza blend consisting of cheddar and mozzarella, but any good melting cheese will work just fine.

photo 3

For the eggplant version, I also added some sliced mushrooms. When I put mushrooms on pizza, I always put them on top of the cheese so that they get that nice roasty flavor. The rest of the ingredients I tend to bury in the cheese so that they all melt together.

photo 4

Once you have them topped as you like them, take them out to the grill and gently place them on the grate.

photo 2 (1)

Since there’s no raw meat products to worry about, cooking time is very open ended. Cooking over a lower heat is key because you want a heat low enough that the mushroom or eggplant doesn’t burn up before the cheese melts.

photo 1 (1)

Depending on your grill, these shouldn’t take more than 10 minutes, and probably will be done in about 7-8 minutes.

photo 3 (1)

The eggplant doesn’t exactly hold up to being picked up and eaten by hand, but it can be easily cut into bite sized pieces for little hands. Grown-ups will definitely want a fork and knife for this one, though.

photo 2 (2)

It’s not often that I find myself making a vegetarian dish, but sometimes something is so delicious that meat just isn’t necessary. This is one of those dishes for me – it’s vegetarian simply because it doesn’t have any reason not to be. Enjoy!


2 thoughts on “Eggplant and Portabella Pizzas on the Grill

  1. I love the idea of using eggplant (we call it aubergine) as a base. Looks delicious!

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