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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Mozzarella eggplant pizza (125 g) has 286 calories. That works out to 229 calories per 100 g. It contains 33.9 g of carbs, 12.8 g of protein, 11.5 g of fat and 2.6 g of fiber. Its 25 µg of Selenium covers 45% of the Daily Value. Its glycemic index is 61 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 125 g
286
KCAL / 125G
Carbs
33.9g
· 12% DV
Protein
12.8g
· 26% DV
Fat
11.5g
· 15% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 18% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 286 kcal | |
| Total fat | 11.5 g | 15% |
| Saturated fat | 5.06 g | 25% |
| Trans fat | 0.15 g | |
| Sodium | 613 mg | 27% |
| Total carbohydrate | 33.9 g | 12% |
| Fiber | 2.6 g | 9% |
| Protein | 12.8 g | 26% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 125 g | 286 kcal |
| 1 slice (thin) | 75 g | 172 kcal |
| 1 piece (small) | 90 g | 206 kcal |
| 100 g | 100 g | 229 kcal |
| 1 slice (thick) | 175 g | 401 kcal |
| 1 serving (medium) | 200 g | 458 kcal |
| 2 slice (double) | 250 g | 573 kcal |
| 1 serving (large) | 300 g | 687 kcal |
| 1 serving (extra large) | 400 g | 916 kcal |
Calculated from 229 calories per 100 g.
To make mozzarella eggplant pizza, spread tomato sauce over pizza dough, add cooked eggplant and mozzarella, then bake until the crust is browned and the cheese has melted. Cooking the eggplant first helps keep the crust from turning soggy.
Tomato sauce, mozzarella and eggplant are the classic base for mozzarella eggplant pizza. Fresh basil, oregano, garlic or olives also pair well; use extra toppings sparingly so they do not overpower the eggplant.
Yes, cook the eggplant before adding it to mozzarella eggplant pizza. Sautéing, grilling or roasting the slices softens them and removes some moisture, so they are less likely to stay firm or make the dough wet.
To keep mozzarella eggplant pizza from getting soggy, cook the eggplant first and let excess moisture drain before topping the dough. Use a thin layer of tomato sauce, and avoid piling on watery vegetables.
You do not have to peel eggplant for mozzarella eggplant pizza. The skin helps the slices hold their shape, but if it is thick or tough, peel the eggplant or slice it thinly before cooking.
Bake mozzarella eggplant pizza in a preheated hot oven until the crust is browned and the mozzarella is melted and bubbling. The exact time depends on the dough and oven, so check the pizza toward the end rather than relying on a fixed time.
Yes, thick eggplant slices can serve as small bases for a crustless version of mozzarella eggplant pizza. Cook the slices until tender first, add a little sauce and mozzarella, then bake again until the cheese melts.
Let leftover mozzarella eggplant pizza cool, then refrigerate it in a covered container. Reheat slices in an oven or skillet to bring back some crispness; a microwave is convenient but tends to soften the crust.
Yes, you can freeze mozzarella eggplant pizza in slices wrapped or packed airtight. The eggplant and mozzarella may be softer after thawing, so reheat the slices in an oven for a firmer crust.
Mozzarella eggplant pizza provides eggplant along with protein and calcium from mozzarella, while the dough and toppings also shape the meal. Pairing a slice with a salad is an easy way to add more vegetables.
Vitamins
B1
0.26mg · 22% DV
B12
0.53µg · 22% DV
B2
0.24mg · 18% DV
Biotin
5.13µg · 17% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
226mg · 32% DV
Sodium
613mg · 27% DV
Calcium
245mg · 25% DV
Potassium ⭐
273mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 286 calories in 1 slice (medium) (125 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mozzarella eggplant pizza combines a pizza base with eggplant, mozzarella and often tomato sauce. It is an Italian-inspired take on familiar Mediterranean ingredients. The eggplant softens and may brown in the oven, while the mozzarella melts into a creamy, stretchy topping.
Serve it hot for lunch or dinner, as a main with a green salad or as slices to share. The cheese contributes protein and calcium, while the crust supplies much of the carbohydrates, making this a satisfying, substantial choice. For a lighter meal, pair a smaller slice with plenty of salad, or use a lighter hand with the cheese.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.06g
MONOUNSATURATED
3.31g
POLYUNSATURATED
1.93g
Omega 6:3 ratio 17.8:1
Above the ideal 4:1 (17.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.