Pizza is amazing, but sometimes, I need to tone it down with the carb-filled crust. (I’m sure by now you’re all aware of my macaroni and cheese obsession.) I’ve seen veggies be used for pizza dough the past—especially cauliflower—and I caught wind of eggplant slices being used for mini pizzas. I loved the idea, so I went for it.
I decided to bread the eggplant and bake it rather than fry it, but I will say frying gets it a bit crispier. I also cooked the eggplant for a while before adding the toppings to make sure it was nice and tender when it was ready. You don’t need an entire eggplant for this, but it does reheat well in the toaster oven or conventional oven, so feel free to use an entire eggplant for a week’s worth of lunches, dinners, or snacks.
Ingredients: Makes 6 “pizzas”
1/2 eggplant, peeled and sliced 1/4- to 1/2-inch thick
1 tablespoon flour
3/4 cup Italian-style breadcrumbs
3/4 cup panko breadcrumbs
1/2 cup pizza sauce
6 slices mozzarella cheese
Preheat oven to 350. Dip eggplant in flour, then egg, then breadcrumbs, and put on a greased baking sheet. Bake eggplant for 20 minutes. Top with pizza sauce, mozzarella, and desired toppings, and bake an additional 25 minutes.
2 thoughts on “Eggplant Pizzas”
Large portobello mushrooms work well for a veggie pizza.
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I believe that—I’ll have to give those a try sometime, too!