Skip to main content

Eggplant Pizza Slices

Cheesy, melty and topped with a dash of crunchy breadcrumbs. This is a great recipe for getting the whole family cooking!
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)

Vegetarian Borscht
Bowls of vibrant red beet and vegetable soup with a dollop of sour cream and parsley.

Vegetarian Borscht

Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Brown Rice with Corn and Beans
A seasoned mix of brown rice, black beans and corn is shown in a serving bowl.

Brown Rice with Corn and Beans

This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 cups
Skillet Granola
Bowl of rolled oats and raisins served with milk and strawberries.

Skillet Granola

This simple granola recipe combines whole grain oats, chewy raisins, crunchy seeds and a touch of sweet honey.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
5 cups
Fish Stew
Bowl of soup with cubed vegetables and fish topped with parsley.

Fish Stew

Enjoy this easy and delicious recipe that boasts a flavorful broth to complement your favorite white fish. Serve with whole grain bread for a satisfying meal.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
6 cups
Peanut Protein Smoothie for Two
Glasses of creamy smoothies.

Peanut Protein Smoothie for Two

Creamy and satisfying protein-packed smoothie perfect for breakfast and on the go.
Prepare:
10 minutes
Makes:
2 cups
Cheesy Polenta Pie
Photo of Cheesy Polenta Pie

Cheesy Polenta Pie

This tasty meal can be easily customized to meet everyone's taste preferences. Dinner in an hour!
Prepare:
30 minutes
Cook:
30 minutes
Makes:
12 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.