Eggplant Pizza Slices

Name: Eggplant Pizza Slices
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 8 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

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
Slice eggplant into rounds about ½-inch thick. Place slices on baking sheet.
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.
Bake for 15 to 20 minutes until the cheese is melted and bread crumbs are golden brown.
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.

Featured in a Food Hero Monthly

Comments

Submitted by Bluedays on Sat, 10/18/2025 - 19:16

This is a delicious, unique use of eggplant. I was looking for something new and this recipe was perfect. I think the eggplant will be great on toasted slices of baguette or with rice. I like the other ideas shared, too. I'll try the sandwhich suggestion next. Thank you for this recipe!

Submitted by HENelson13 on Mon, 01/22/2024 - 16:51

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.

Submitted by walscaro on Mon, 10/23/2023 - 13:42

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.