Cheesy Baked Eggplant Pizza

Name: Cheesy Baked Eggplant Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Italian
Ingredients: ¾ cup egg whites; 1 large eggplant, unpeeled, cut into 1-inch slices; 1 cup seasoned bread crumbs; 1 cup shredded mozzarella cheese; 1 cup tomato pizza sauce or marinara sauce; Fresh spinach, pepperoni, green bell pepper, Canadian bacon, or desired pizza toppings; Olive oil for light drizzling

Recipe GLPR8206a82415cbfa

Italian

Main Course

45 min

443 cal

Servings: 3

Oven

SNAP eligible

Golden-crusted eggplant slices topped with melted mozzarella, tangy tomato sauce, and your favorite pizza toppings. This lighter take on pizza features crispy egg white and breadcrumb-coated eggplant rounds that become tender inside while developing a satisfying crunch on the exterior, finished with a quick bake to melt the cheese and warm the toppings.

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Ingredients

¾ cup egg whites

1 large eggplant, unpeeled, cut into 1-inch slices

1 cup seasoned bread crumbs

1 cup shredded mozzarella cheese

1 cup tomato pizza sauce or marinara sauce

Fresh spinach, pepperoni, green bell pepper, Canadian bacon, or desired pizza toppings

Olive oil for light drizzling

Directions

Preheat your oven to 350°F. Pat each eggplant slice dry with paper towels to remove excess surface moisture. Pour the egg whites into one shallow bowl and the seasoned bread crumbs into another shallow bowl.
Dip each eggplant slice into the egg whites, coating both sides evenly, then immediately dredge in the seasoned bread crumbs, pressing gently so the crumbs adhere. Arrange the coated slices in a single layer on a baking sheet.
Lightly drizzle the tops of the eggplant slices with a small amount of olive oil. Bake for 10 minutes until the breadcrumb coating becomes crisp and golden on top.
Flip each eggplant slice over and lightly drizzle the now-exposed side with a small amount of olive oil. Return to the oven and bake for another 5 to 8 minutes until the bottom is also crisp.
Remove the eggplant from the oven. Top each slice with a spoonful of tomato sauce, a portion of shredded mozzarella cheese, and any desired pizza toppings such as spinach, pepperoni, green pepper, or Canadian bacon.
Return the topped eggplant slices to the oven and bake for another 5 to 10 minutes until the cheese is fully melted and the toppings are warmed through. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This dish hits the mark on availability and cost: eggplant runs $1–$1.50 at any Charlotte grocer, mozzarella and tomato sauce are staples, and the total edges in around $4–$5 per serving for three—reasonable for a baked entree. The stated 45 minutes understates the real time by about 15 minutes once you salt and drain the eggplant to remove moisture, bread and arrange the slices, then bake; expect a full hour from start to plating. It's straightforward enough for a weeknight and leftovers reheat well in a 350°F oven, but eggplant absorbs oil during breading and can turn soggy if stored more than a day. The vagueness of "pizza toppings" means you'll need to decide whether to pile on pepperoni, sautéed vegetables, or fresh basil—a small creative burden that beats fussy technique.