little pizzas with an eggplant base! There are countless variations. If you’re at sea level, you might want to bake these for a little longer as I made them at 6,000 feet in Tahoe.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ large eggplant, sliced into thin rounds
- ½ cup grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- ⅓ cup tomato sauce
- ⅓ cup shredded Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
- Bake eggplant rounds in preheated oven until hot, about 5 minutes.
- Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
- Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
- Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 718 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I used Feta cheese . And for my toppings I used bacon & mushrooms
I did sweat the peeled eggplant slices before baking. Made hubs with pepperoni and Italian sausage, and added other traditional pizza toppings to both, keeping mine veg. Also made a pizza sauce….We both really enjoyed them. They didn’t keep well for leftover lunch because the eggplant got pretty soggy. Will make again though.
If I could never eat pizza again and just these instead. I would be fine with that
Had a wonderful flavor and the reason it’s four stars is that it doesn’t get crispy on the bottom at all. I used a pampered chef pizza stone, pre-heated oven and stone, then laid the eggplant on it thinking it will be crispy but I was disappointed… I will make again and next time I’ll try layering paper towels on the eggplant with a press on top to try and remove the natural moisture from the slices.
It’s similar to eggplant parmesan it just doesn’t have bread crumbs. Wasn’t my favorite, for sure will stick with Eggplant Parmesan.
These were really good. I took the advise of one reviewer and sprinkled them with salt and let them sit to draw out the water before baking them. There was a lot of moisture that I wiped off of them. Next time I will also peel the skin off. I added red onion and chopped mushrooms and added the cooking time because of that.
I added grilled chicken to mine
I used pizza sauce and added bacon, onions and peppers
Made this last night as a side & must say it came out awesome. Followed the recipe with two minor changes, used Romano instead of Parm. & used Italian cheese blend to top it off rather than cheddar. The bake time took a little longer as my eggplant slices were thicker. Baked it earlier and microwaved it to heat up & still was fantastic. Not only healthy, but beautiful for company. Thank you for posting this great recipe.
We made this over at a friend’s place and loved it! We treated it like real pizza though, and added bell peppers, onions, and sliced tomatoes under a topping of mozzarella and grated Parmesan cheese. We also doubled the recipe. I actually let everyone choose their own toppings. I made my own pizza sauce with 1:1 tomato paste:water (about 5 oz. – 1 small can), 1 tsp. Italian seasoning, and 1/2 tsp. sugar. I sprinkled basil over top the cheese. It was wonderful!
This is such a great recipe. I cut the eggplants lengthways instead of in circles and even did a fully loaded version with sweet peppers, pineapple, sausage, and tomatoes. It was absolutely delicious.
This recipe is so easy and delicious. I tried it as written and loved it. Modified by adding Italian seasoning, garlic and various other things. it is a wonderful base recipe
AMAZING
My husband & I enjoyed these very much. They are very simple to make with many possibilities. Oh, they are delicious too.
I made it and it’s great. I did substitute mozzarella for cheddar.
It was as delicious.
Took advice to salt and let water seep for 30 minutes. Made extra without the toppings so that I have a great little meal in minutes during the week!
Just used tomatoes and mushrooms instead of sauce. Yum!
I really enjoyed this as a side dish. My husband was not a fan, he thought something was off. I did use soft mozzarella instead of cheddar, but that had made more sense to me for a pizza. Will make it again, but add more sauce for my husband taste.
Noto very good to our family. I don’t think 1 T> oil is sufficient, and iit was too chewy, even after a longer than normal baking period. Maybe needs to be covered with foil?
I must of did something wrong because this was disgusting. yuck!