Eggplant Pizzas

Eggplant Pizzas

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stacymariesmith 3

"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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40 m servings 466 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1121 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 78 Ratings

Most helpful positive review

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 dinn...

Most helpful critical review

to greasy

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Most positive
Least positive

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 dinn...

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 min...

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....

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...

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...

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...

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 mo...

this is an awesome recipe, thank you.

this is a great recipe except it's not eggplant pizza this is a classic recipe for eggplant parmesan

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