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...
Roasted Brussels Sprouts
Roasted Brussels Sprouts
Sweet, nutty and smokey with a dash of tangy lemon.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Pumpkin Ricotta Stuffed Shells
Pumpkin Ricotta Stuffed Shells
A rich, creamy recipe that combines fall flavors with satisfying pasta.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
12 Filled Shells
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Fruity French Toast Casserole
Fruity French Toast Casserole
A baked version of French toast with your favorite fruit. Ready in about an hour!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 Cups
Peanut Sauce
Peanut Sauce
This smooth and nutty sauce is so easy to make. It adds savory flavor to grilled chicken and meats, noodle dishes, stir-fries and grain bowls. It's even delicious as a dip for raw vegetables.
Prepare:
10 minutes
Makes:
about ½ cup
Chicken and Pear Salad
Chicken and Pear Salad
A creamy, crunchy, sweet and savory salad that is quick and easy to make.
Prepare:
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.