introduction
This Cheesy Baked Eggplant Pizza turns eggplant slices into a small, easy pizza. You coat the slices, bake them until crisp, add sauce and cheese, then bake again until the cheese melts. For another simple veggie pizza idea, see asparagus pea goat cheese pizza.
why make this recipe
This recipe is simple, fast, and lower in carbs than a regular pizza. It uses fresh eggplant and common pantry items. You can change the toppings to match what you like or have on hand.
how to make Cheesy Baked Eggplant Pizza
Ingredients :
- 1 large unpeeled eggplant, cut into 1 inch slices
- 1 cup seasoned bread crumbs
- 3/4 cup egg whites
- 1 cup tomato sauce (pizza, marinara, whatever you like)
- 1 cup shredded or sliced mozzarella cheese (can sub provolone or other cheese)
- toppings: fresh spinach, pepperoni, green pepper, Canadian bacon, etc.
Directions :
- Preheat oven to 350 degrees.
- Press each slice of eggplant with paper towels to remove some of the excess moisture.
- Put egg whites and bread crumbs in separate shallow bowls.
- Dip each eggplant slice in the egg whites, then coat with breadcrumbs.
- Place the coated slices on a baking sheet and drizzle a tiny bit of olive oil over them.
- Bake for 10 minutes or until crisp on one side.
- Turn each piece over, drizzle a tiny bit of olive oil, and bake another 5–8 minutes.
- Top each slice with a little tomato sauce and your toppings.
- Add cheese over the toppings and bake another 5–10 minutes until the cheese is melted.
- Layer the toppings on top of the sauce and under the cheese for best results.
how to serve Cheesy Baked Eggplant Pizza
Serve warm on a platter. Offer extra sauce, fresh basil, or a light salad on the side. These make good appetizers or a light main dish.
how to store Cheesy Baked Eggplant Pizza
Cool the slices, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes to keep them crisp.
tips to make Cheesy Baked Eggplant Pizza
- Pat the eggplant dry to avoid soggy slices.
- Use a small amount of oil so the crumbs crisp but do not burn.
- Pre-shred cheese for even melting.
- Try broiling for 1–2 minutes at the end for a golden top, watching closely.
variation (if any)
You can swap mozzarella for provolone, cheddar, or a blend. Use tomato basil sauce, pesto, or olive tapenade as a base. Try vegetarian toppings like mushrooms and olives or meat toppings like pepperoni and cooked sausage.
FAQs
Q: Can I use salted breadcrumbs?
A: Yes, but reduce added salt in toppings or cheese if you use salted crumbs.
Q: Do I need to peel the eggplant?
A: No. The recipe uses unpeeled eggplant for texture and color, but you can peel if you prefer.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers.
Q: Can I bake slices all at once?
A: Yes, but leave space between slices so they crisp well.
Conclusion
Give this simple eggplant pizza a try for a tasty, easy meal. For another take on veggie pizza inspiration, see Cheesy Baked Eggplant Pizza Recipe – Pinch of Yum.