Cheesy, melty, and topped with a dash of crunchy breadcrumbs. This is a great recipe for getting the whole family cooking!
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.
- 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...
Stovetop Farro
Stovetop Farro
A slightly nutty-tasting grain with a tender chewy texture packed with nutrients.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Curried Pumpkin Soup
Curried Pumpkin Soup
A one-pot recipe with creamy pumpkin and warming spices make this a comforting meal that is ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 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
Fruit Shake 1 (with yogurt)
Fruit Shake 1 (with yogurt)
A delicious homemade fruit-flavored shake for breakfast, snack, or on the go!
Prepare:
5 minutes
Makes:
5 cups
Spring Fling Vegetable Chowder
Spring Fling Vegetable Chowder
A delicious chowder packed with spring vegetables, hearty potatoes and topped with tangy cheddar cheese.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Quesadillas
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.