Eggplant Pizzas
Crispy eggplant slices topped with flavorful tomato sauce, melted mozzarella, and sautéed peppers and mushrooms, offering a delightful vegetarian appetizer or main dish for any occasion.
Ingredients
Instructions
- Wash the eggplant, cut off the ends, and slice into 1/3-inch thick slices, leaving the skin on.
- Dip each eggplant slice into beaten eggs, then coat with bread crumbs.
- Place the breaded eggplant slices on a baking sheet sprayed with cooking spray.
- Broil until the crumbs are browned, about 1 minute per side.
- Sauté minced green pepper and sliced mushrooms in vegetable oil until tender.
- Set the sautéed vegetables aside.
- For each eggplant slice, spread a spoonful of tomato sauce and a pinch of oregano on top.
- Add the sautéed peppers and mushrooms over the sauce.
- Top each with shredded mozzarella cheese.
- Broil until the cheese melts, about 1 minute.
Tips & Substitutions
For a crispier texture, ensure the eggplant slices are well-coated with breadcrumbs and broil them until golden brown. Feel free to substitute the mozzarella with other cheeses like provolone or gouda for a different flavor. You could also use gluten-free breadcrumbs to make this dish suitable for gluten-sensitive diets. Adding herbs like basil can enhance the Mediterranean flavors.
Serving Suggestions
These eggplant pizzas make a wonderful appetizer or main dish paired with a side salad like Charlotte'S Pasta Salad for a light meal. Serve with a dipping sauce or a drizzle of balsamic glaze for added flavor. They also pair beautifully with a refreshing Yogurt Soup for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the eggplant pizzas on a baking sheet and broil them for a few minutes until heated through and the cheese is bubbly. This will help maintain their crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Pizzas contains roughly 1724 calories, with 62g protein, 239g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (281% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1993mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make eggplant pizzas ahead of time?
Yes, you can prepare the eggplant slices and bread them a few hours in advance. Store them in the refrigerator until you're ready to broil. Just remember that the breading may soften slightly, so broiling them quickly will help to regain some crispiness.
What can I substitute for the tomato sauce?
If you're looking for alternatives, consider using pesto for a fresh twist or even a homemade marinara sauce for added flavor. You could also try a spicy arrabbiata sauce to give the pizzas a kick.
How do I know when the eggplant is cooked properly?
The eggplant should be tender but not mushy, and the breadcrumbs should be golden brown. The cheese should be melted and slightly bubbly. If you're unsure, a fork should easily pierce through the eggplant without much resistance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).