Skip to main content

Eggplant Pizza Slices

Cheesy, melty and topped with a dash of crunchy breadcrumbs.
Plate of eggplant rounds with red sauce and mozzarella topped with breadcrumbs.
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 8 Slices
Nutrition Facts: View label

Ingredients

1 globe eggplant (peel if desired) 
1 cup tomato pasta sauce (try Food Hero’s Quick Tomato Pasta Sauce
¾ cup shredded mozzarella cheese 
2 Tablespoons bread crumbs

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
  4. Slice eggplant into rounds about ½-inch thick. Place slices on baking sheet.
  5. Top each eggplant slice with a rounded Tablespoon of sauce. Sprinkle a Tablespoon of cheese on top of sauce and ½ teaspoon bread crumbs on top of cheese.
  6. Bake for 15 to 20 minutes until the cheese is melted and bread crumbs are golden brown.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Serve as a side dish or snack, or in a sandwich.
  • Make in an electric skillet set to 375 degrees F. Cover with lid while cooking.

Comments

Very quick, tasty and simple pizza recipe! I thought the eggplant was the perfect substitute for crust if you are looking for more veggies. The eggplant added a very nice flavor to the toppings and also a nice moisture level that crust do not provide. I used Food Hero "No cook pizza sauce" along with this recipe and I think they were a perfect combination. The carrot and eggplant flavors combined very nicely for a sweet flavor profile. My one critique is the eggplant came out on the softer side which caused the middle to cave in due to my heavy loaded on toppings. I tried another batch with putting a cooling rack over on top of the cookie sheet which allowed the head to directly pass by the bottom of the eggplant and it crisped it up to the right amount to get rid of the softer bottom. 
I will be adding this recipe into my frequent recipe rotation. 

The eggplant in our garden grew well! Thanks for this simple and versatile recipe. We first had these with grilled chicken and the leftovers went into a toasted sandwich. The second time I froze extras on a baking sheet and put them into a freezer container to enjoy this fall. I think they will be good in a sandwich or cut into pieces and mixed with pasta. I will probably add more tomato sauce, too.

You might also like...

Recipes A to Z (without photos)

Fruit Smoothie 2 (with milk)
Thick pink smoothie in a glass with a straw.

Fruit Smoothie 2 (with milk)

A delicious homemade fruit-flavored shake for breakfast, snack or on-the-go!
Prepare:
5 minutes
Makes:
6 cups
Eggplant Pizza Slices
Plate of eggplant rounds with red sauce and mozzarella topped with breadcrumbs.

Eggplant Pizza Slices

Cheesy, melty and topped with a dash of crunchy breadcrumbs.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
8 Slices
Eggplant Omelet (Tortang Talong)
Plate of pan-fried eggplant omelet served with rice.

Eggplant Omelet (Tortang Talong)

A delicious Filipino dish of baked eggplant dipped in egg and cooked in a skillet. Try it for any meal!
Prepare:
20 to 30 minutes
Cook:
10 minutes
Makes:
2 servings
Eggplant Dip
Eggplant dip garnished with parsley served with a vegetable and cracker plate.

Eggplant Dip

Try this easy eggplant recipe that everyone will love. It's kid-approved!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
1 ½ Cups
Cilantro Lime Tuna Wrap
Tortillas folded over a creamy vegetable filled tuna mixture with lime wedges on a plate.

Cilantro Lime Tuna Wrap

A light and flavorful meal using canned tuna, fresh veggies and a tangy mayo dressing.
Prepare:
15 minutes
Makes:
5 Wraps
Strawberry Rhubarb Smoothie
Photo of Strawberry Rhubarb Smoothie

Strawberry Rhubarb Smoothie

Enjoy a fresh taste of spring any time of year with this smoothie.
Prepare:
20 minutes
Makes:
6 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.