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)

Oven Baked Salmon
Baked salmon filets on tin foil.

Oven Baked Salmon

Salmon is the star in this simple and tasty recipe ready in under 30 minutes.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 Servings
Superhero Shepherd's Pie
Plate of a ground beef and vegetable mix with a layer of mashed potato on top.

Superhero Shepherd's Pie

Try this mix of vegetables and ground beef topped with mashed potatoes for a comforting meal.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
10 cups
Lentil Soup with Lime Juice
Lentil, carrot and bell pepper soup served with lime and a slice of bread.

Lentil Soup with Lime Juice

Filling and tasty lentil soup with spicy green chiles, fresh veggies and a pop of lime!
Prepare:
10 minutes
Cook:
60 minutes
Makes:
9 cups
Festive Tortillas
Bright multicolored tortillas served next to shredded cheese and salsa.

Festive Tortillas

Make your own colorful, easy and delicious tortillas with added vegetables. Enjoy with your favorite fillings and toppings!
Prepare:
30 minutes
Cook:
15 minutes
Makes:
4 tortillas
Baked Apples and Squash
Diced squash and apple are baked with a sprinkle of cinnamon.

Baked Apples and Squash

A savory vegetarian side dish that combines the flavors of fall.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
3 Cups
Cucumber, Pineapple and Serrano Chile Salad
bowl of salad

Cucumber, Pineapple and Serrano Chile Salad

This refreshing salad will cool you down on a hot day. Perfect for a summer picnic or bbq.
Prepare:
30 minutes
Makes:
8 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.