Eggplant Pizzas Recipe -
Eggplant Pizzas Recipe
  • READY IN 40 mins

Eggplant Pizzas

Recipe by  

"Eggplant makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
  3. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
  4. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2011

I'm giving this 5 stars because my entire family liked it (kids are almost two and four and a half). Score! I didn't fry it first mostly because I needed my hands to do other things to get dinner ready in a hurry. I followed the direction exactly except after I floured them I also dipped them in panko. I put them on a greased cookie sheet and baked on 450 for about 20 mins. Once they can be pierced with a fork, I took them out and put tomato sauce, a generous amount of parmesan and then grated mozzarella and put them back in at 350 for about 5-10 minutes to melt cheese. Baking them made them plenty crispy and really delicious! My guess is too much oil could make them soggy if you weren't careful.

Most Helpful Critical Review
Jan 19, 2010

I soaked the eggplant for 10 minutes in salt water (a trick I use when cooking eggplant parmesan) and still found it to be a little bland. This turned out to be an okay substitute for eggplant parmesan. I really like the little "pizza" presentation, though.

Nov 14, 2011

Really quite good. I took the recommendation of others and floured, egged then dipped these slices in italian breadcrumbs. After greasing a cookie sheet with olive oil, I cooked these for 20 mins at 450. Then topped with sauce, parm and mozz cheeses and a mix of mushrooms, onions, garlic, and red peppers. bake again for 8 minutes on 350. Like homemade tapas! Please make. So easy and came out crispy and perfect.

Feb 11, 2011

This recipe was great and fun! Here's what I did differently. 1). I coated the eggplant in eggs and breadcrumbs rather than flour and since they were seasoned it gave the pizzas a bit of flavor. When I fried them I used just enough oil to coat the pan and they dried them w/ a paper towel before baking 2). I added veggie italian sausage, mushrooms and onion and I stir-fried the veggies a bit first so they were tender. This recipe was even liked by my very picky 5-year old daughter (of course I just told her they were pizzas, but after she ate 2 I told her it was eggplant and she didn't believe me!).

Sep 25, 2009

I made this but exchanged the eggplant with a large zucchini as eggplant isn't available often here and is expensive where zukes are giveaway at this time of year. I also baked them in the oven on a greased cookie sheet turning them over half way into cooking time. (absorbs less oil) Slightly crisp crust, could be finger food, but SO good. Could top with chopped ham or some other meat and a pepper or two for a heartier meal for young 'uns.

Sep 21, 2010

I needed to get rid of my eggplant and mushrooms before I ended up having to toss them in the trash as usual. I'm trying to eat a bit healthier, so frying the eggplant didn't appeal to me at all. I changed the ingredients a bit because I used crushed plain Cheerios, Ritz crackers, and a touch of cornmeal to bread, then let them bake in the oven for about 15 min for each side (I cut very thick slices, a little over half an inch, but don't recommend cutting so thick; I got knife happy, lol), then took them out and added the sauce, cheese, and mushrooms (sauteed). I let them cook for ten more min. then took them out. Great recipe and I'll definitely try it again!!

Nov 05, 2009

This was my second time working with eggplant and it went very well. Just keep in mind that the eggplant can burn rather quickly... I can't help but think that the rule that nothing can be bad when smothered with cheese holds true here.

Feb 08, 2013

Delicious! Like Filaree, I skipped the frying. I just dipped them in egg, sprinkled salt and garlic seasoning, baked them for 20 minutes at 450, topped them with tomato sauce, parmesean, and mozzarella, and then baked them for another 6 minutes. Plenty crispy. I feel like frying them would have been gross! Next time I might try to dip them in almond flour instead of wheat flour (I try to avoid wheat whenever possible).


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  • Calories
  • 466 kcal
  • 23%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 1121 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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