READY IN 40 mins

Eggplant Pizzas

Read Reviews (35)

"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." — stacymariesmith

Directions

Preheat an oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

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.

—Filaree

See full review »

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.

—Angie S.

See full review »

48 Ratings

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!).

—leeloolyndsie

See full review »

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.

—Bethany

See full review »

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.

—jeannietoo

See full review »

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!!

—Naa

See full review »

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.

—ASHLEYRAH

See full review »

Jan 11, 2011

this is an awesome recipe, thank you.

—watchm3g0

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Classico(R) Eggplant Parmesan

Stuffed Eggplant Parmesan

Spicy Eggplant Parmesan

Veal and Eggplant Moussaka

Aunt Mary's Eggplant Balls

Penne with Eggplant

Baked Eggplant Sandwiches

Eggplant Stuffed with Lamb and Feta

Eggplant and Goat Cheese Lasagna

Eggplant With Mushroom Stuffing

Nutrition

Calories
466 kcal
23%

Carbohydrates
44.5 g
14%

Cholesterol
133 mg
44%

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.

Nutritional Information

Eggplant Pizzas

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 466
Calories from Fat: 212

% Daily Value *
Total Fat 23.5g 36 %
Saturated Fat 7.3g 37 %
Cholesterol 133mg 44 %
Sodium 1121mg 45 %
** Potassium 499mg 14 %
Total Carbohydrates 44.5g 14 %
Dietary Fiber 8.3g 33 %
Protein 20g 40 %
Sugars 7.8g
Vitamin A 17 %
Vitamin C 22 %
Calcium 50 %
Iron 31 %
** Thiamin 36 %
** Niacin 52 %
** Vitamin B6 14 %
** Magnesium 16 %
** Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.