Cheesy, melty and topped with a dash of crunchy breadcrumbs.
Eggplant Pizza Slices
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.
You might also like...
Prepare:
10 minutes
Cook:
45 minutes
Makes:
9 cups
Orange Rice Salad
Orange Rice Salad
This flavorful combination of rice, citrus, nuts and raisins makes a popular side dish. Add a protein for a filling and satisfying lunch.
Prepare:
15 minutes
Makes:
5 cups
Cherry Salad
Cherry Salad
Fresh fruit combined with orange juice and coconut for the perfect side dish or snack.
Prepare:
15 minutes
Makes:
3 Cups
Strawberry Cucumber Salad
Strawberry Cucumber Salad
A refreshing sweet and savory salad with sliced strawberries, crisp cucumbers and honey mustard dressing.
Prepare:
20 minutes
Makes:
4 Cups
Peach and Carrot Smoothie
Peach and Carrot Smoothie
A sweet and refreshing smoothie that's perfect for adding more veggies to your day.
Prepare:
5 minutes
Makes:
3 cups
Salsa Verde
Salsa Verde
This delicious green salsa uses tomatillos and green peppers to make a sauce that can be used with a variety of dishes.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
2 ½ cups
Comments
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!
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.