If you’re looking for a healthy pizza option, look no further than my breaded eggplant pizzas (or eggplant parmesan pizzas). I’ll share how you can easily make these delicious treats in minutes, as well as what gluten-free breadcrumbs to use to make it taste terrific. This recipe contains affiliate links. Please see my disclosures.
I’m always looking for easy ways to add more vegetables to my diet. One vegetable that I love eating is the purple-licious eggplant.
If you’re looking for a quick lunch or dinner recipe, or even just a quick and easy snack idea, look no further than these breaded eggplant pizzas.
To make these healthy pizzas, gather up your ingredients. You’ll need:
- 1 eggplant, sliced into 1 inch thick circles (makes about 14-15 slices)
- 1 large egg, beaten
- 1 cup of gluten-free breadcrumbs combined with dried Italian seasonings, salt and pepper
- Avocado oil cooking spray
- 1 cup of pizza or marinara sauce
- 2 cups shredded mozzarella cheese
- Red pepper flakes, optional
Start by preheating the oven to 400º F and covering a large baking sheet with foil. Generously spray the baking sheet with avocado oil cooking spray or lightly grease with oil.
Next, place the egg in one bowl, the breadcrumbs mixed with Italian seasoning and S&P in second bowl.
Dip each eggplant circle into the egg, then coat with the breadcrumbs and place it on your baking sheet. Continue with this process until each eggplant “pizza” is coated in the breadcrumb mixture.
Spray avocado oil on top of each breadcrumb coated eggplant slice and place in your oven to bake for 15 minutes.
After 15 minutes, remove eggplant slices from the oven. Flip each slice, then add sauce, mozzarella cheese, and pizza spices (optional) on top of each slice.
Bake for another 15 minutes until the cheese is melted, brown and bubbly.
Allow slices to cool for a few minutes before digging in. Careful, the eggplant slices are hot!
The breadcrumbs you use will greatly affect the taste of your eggplant pizzas. I often make my own breadcrumbs using stale, old, gluten-free bread. While it’s a great way to repurpose old bread, it’s not the quickest nor easiest option.
I prefer to use store bought gluten-free bread crumbs, and recommend one of two brands.
Ian’s Gluten-Free Panko Breadcrumbs: This is a great option when a recipe calls for panko crumbs or bread crumbs. They come in both plain and Italian-seasoned varieties. Ian’s makes non-GF breadcrumbs as well, so check labels carefully.
Aleia’s Gluten-Free Breadcrumbs: Aleia’s makes a mean gluten-free breadcrumb, and it exclusively makes gluten-free products. It’s gluten-free breadcrumbs come in a plain and Italian-seasoned varieties.
Here are a few more tips to creating breaded eggplant pizzas:
Making the Eggplant Slices Crispy: Some people use oil to help crisp up the eggplant slices. The issue is that eggplant is like a sponge and soaks up oil fast. Instead, opt for a healthier option by using avocado oil cooking spray. Spray the oil on top of the eggplant slices before baking. It will really crisp them up!
Low Carb Option: If you’re following a low-carb diet, simply skip the breadcrumbs altogether. Just roast the eggplant slices with sauce and cheese until the cheese is bubbly and brown.
Toppings: I simply top my eggplant pizza slices with sauce, cheese and red pepper flakes, but you could also add fresh tomatoes, olives, mushrooms, peppers and other other pizza toppings of choice. Have fun with it!
Crispy Breaded Eggplant Pizzas
- 1 large eggplant sliced into about 14-15 1.5" slices (discard ends)
- 1 cup gluten-free breadcrumbs
- 1 large egg
- 1 tbsp dried Italian seasoning
- 1 tsp Kosher salt
- Fresh ground pepper to taste
- 1 cup marinara or pizza sauce jarred
- 2 cups mozzarella cheese shredded
- 1/2 tsp red pepper flakes optional
- Preheat oven to 400º F.
- Prepare a large baking sheet with aluminum foil and spray with avocado oil cooking spray or lightly coat with avocado oil.
- In one bowl, add egg and beat. In a separate bowl, combine breadcrumbs, Italian seasonings, salt and pepper. Gently whisk together the breadcrumb mixture.
- Dip each eggplant slice into egg mixture, then dip it in breadcrumb mixture to coat evenly on both sides. Place breadcrumb-coated eggplant slice on baking sheet. Repeat until all eggplant slices are coated and placed on the baking sheet in single layer. Spray tops of eggplant pizzas with the cooking spray.
- Bake eggplant for 15 minutes. Remove from oven and flip each slice. Top with sauce, shredded cheese and other pizza toppings of choice.
- Place baking sheet back into the oven and bake for an additional 15-20 minutes until cheese browns and bubbles.
- Sprinkle eggplant pizzas with red pepper flakes before serving, optional.
Jenny Finke, Integrative Nutrition Coach says
Yay so glad you liked it.
Linda J-H says
This was really, really good – not soggy like so many eggplant parmesans come out. Great taste!