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Eggplant Pizzas

We have gotten two or three eggplants from our CSA every week for almost the entire summer. Joe makes a delicious eggplant parmesan and a lovely ratatouille, but both get stale after you’ve alternated them three or four weeks in a row. We needed something new. Enter eggplant pizza. This recipe is entirely healthy, and it is loaded with vegetables.

eggplant pizza

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Eggplant Pizzas
eggplant pizza
eggplant pizza
  1. Preheat oven to 350.
  2. Pour the milk into a small bowl.
  3. Mix the breadcrumbs and Italian seasoning together and spread that in a different shallow dish.
  4. To bread the eggplant, dip each slice into the milk, then into the breadcrumbs on both sides.
  5. Place the breaded eggplant in a single layer on a cookie sheet or bar pan.
  6. Bake the eggplant for 30 to 40 minutes, until tender.
  7. In the meantime, heat the olive oil over medium heat, and saute onions for 4-5 minutes.
  8. Add mushrooms and saute until tender.
  9. If you're using pressed garlic, spread a bit on the hot eggplant slices. If using garlic powder, sprinkle some on.
  10. Top each eggplant with a spoonful of pizza sauce and a sprinkle of mozzarella cheese, then some of the onions and mushrooms.
  11. Place pizzas in a single layer on the same cookie sheet or bar pan and put them back in the oven for 10 minutes, just enough to melt the cheese.
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  They were delicious. We liked them so well that we made them on back-to-back nights. We ate them all on Wednesday night and made them again on Thursday. That’s a good recipe!

A note on Grace’s reaction

I’m still not sure where this new picky thing is coming from. Grace ate a teeny tiny eggplant pizza on Wednesday when we ate them, but it didn’t happen willingly. She did the same on Thursday. The next time we make these, I will make one or two english muffin pizzas for her. The small amount of work is worth it to me to have a harmonious family dinner time.

© 2011 – 2018, Tara Ziegmont. All rights reserved.

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