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Eggplant Pizzas

 Eggplant Pizzas
Baked, crumb-coated slices of eggplant provide the “crust” for my unusual but yummy pizzas. Smother them with mozzarella cheese, veggies, sausage or any other toppings you like.
24 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 1 cup all-purpose flour
  • 4 eggs, beaten
  • 2-1/2 cups Italian-style panko (Japanese) bread crumbs
  • 1 medium eggplant, peeled and cut into 1/4-inch slices
  • Olive oil-flavored cooking spray
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 3 garlic cloves, minced
  • 1/2 pound sliced fresh mushrooms
  • 1 small zucchini, chopped
  • 1 tablespoon olive oil
  • 1-1/2 cups garden-style spaghetti or marinara sauce
  • 1-1/2 cups chopped fresh spinach
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

  • Place the flour, eggs and bread crumbs in separate shallow bowls. Dip
  • eggplant in flour, eggs and then coat in crumbs. Place on greased
  • baking sheets; coat tops with cooking spray. Bake at 400° for
  • 15-18 minutes or until tender and golden brown.
  • Meanwhile, in a large skillet, cook the sausage, onion, pepper and
  • garlic over medium heat until meat is no longer pink. Drain and
  • transfer to a bowl; keep warm. In the same skillet, saute mushrooms

2 of 2

Eggplant Pizzas (continued)

Directions (continued)

  • and zucchini in oil until tender. Return sausage to the skillet;
  • stir to combine.
  • Spread spaghetti sauce on eggplant rounds. Top with sausage mixture,
  • spinach and cheese. Bake 4-6 minutes longer or until cheese is
  • melted. Yield: 2 dozen.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.