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Cheesy Baked Eggplant Pizza

Enjoy pizza flavors on a lighter base with breaded eggplant slices topped with tomato sauce and melted mozzarella cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 1 large large unpeeled eggplant, cut into 1 inch slices Choose firm eggplants for best results.
  • 3/4 cup egg whites Can substitute whole eggs for more richness.
  • 1 cup seasoned bread crumbs Use garlic powder and Italian herbs for added flavor if using plain crumbs.
Pizza Toppings
  • 1 cup tomato sauce Store-bought or homemade.
  • 1 cup shredded or sliced mozzarella cheese Low-moisture mozzarella recommended to avoid sogginess.
  • to taste toppings (fresh spinach, pepperoni, green pepper, Canadian bacon, etc.) Feel free to personalize toppings.

Method
 

Preparation
  1. Preheat oven to 350 degrees F.
  2. Press each slice of eggplant with paper towels to remove some excess moisture.
  3. Put egg whites and bread crumbs in separate shallow bowls.
  4. Dip each eggplant slice in the egg whites, then coat with breadcrumbs.
  5. Place the coated slices on a baking sheet and drizzle a tiny bit of olive oil over them.
  6. Bake for 10 minutes or until crisp on one side.
  7. Turn each piece over, drizzle a tiny bit of olive oil, and bake another 5–8 minutes.
Assembly
  1. Top each slice with a little tomato sauce and your chosen toppings.
  2. Add cheese over the toppings and bake another 5–10 minutes until the cheese is melted.
  3. For best results, layer the toppings on top of the sauce and under the cheese.

Notes

Serve warm on a platter. Offer extra tomato sauce or chili oil on the side for dipping. Store leftovers in an airtight container in the refrigerator for up to 3 days, and freeze baked slices individually for up to 1 month.