Eggplant Pizzas

Cody was surprised at how good these little pizzas turned out. I liked them too, but I would definitely blot the oil after frying them next time.  My stomach is pretty sensitive to oil & grease, so I might even try baking them initially, rather than frying in oil.  Regardless, this was a good way to use up our Bountiful Basket eggplant 🙂

Eggplant Pizzas

Slightly adapted from All Recipes


  • 2 eggs
  • 1 c all-purpose flour (I used gluten-free Better Batter)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp dried oregano
  • 1 large eggplant, sliced into 1/2 in. rounds
  • 1/4 c vegetable oil (I used olive oil… and not nearly 1/4 c)
  • 1 14 oz can/jar pizza sauce
  • 1 1/2 c shredded mozzarella or cheddar cheese
  • Optional: your favorite pizza toppings (I used sliced fresh mushrooms & pepperoni)


  • Preheat oven to 350
  • Beat the eggs in a bowl.  Mix the flour, salt, pepper, and oregano in a shallow dish.
  • Dip each eggplant slice in the egg, then coat all sides with the flour mixture
  • Heat the oil in a large, deep skillet over medium heat.  Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned.
  • Drain the eggplant slices on a paper towel- lined plate (I forgot this step- very important!)
  • Arrange the eggplant in a single layer on a baking sheet.  Spoon pizza sauce onto each slice & add toppings and/or cheese.
  • Bake in the preheated oven until the cheese is melted- about 5-10 minutes

One thought on “Eggplant Pizzas

  1. Pingback: Baked Eggplant Sticks | Cooking Sugar

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