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Eggplant Pizzas


  • 1 cup all-purpose flour
  • 4 large 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 bulk 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 shredded part-skim mozzarella cheese


  • 1. 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.
  • 2. 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 and zucchini in oil until tender. Return sausage to the skillet; stir to combine.
  • 3. Spread spaghetti sauce on eggplant rounds. Top with sausage mixture, spinach and cheese. Bake 4-6 minutes longer or until cheese is melted.

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