Cheesy Baked Eggplant Pizza

Cheesy Baked Eggplant PizzaPinitWhy is Monday so sneaky?  Even with an extra hour of sleep on Sunday, I still feel cheated.

Goodbye sweatpants, hot chocolate, and book that I’ve been trying to finish for a year.

Hello you mean old alarm clock.  You mean old alarm clock that quacks at me every morning at 5am.  Mmmhm.  That’s quack, like a duck.  I can’t think of anyone in the world who would want to wake up that way except my special boy.

Cheesy Baked Eggplant Pizza

So, yes.  We wake up to quacking alarm clocks and we eat eggplant pizzas.  We’re special together, I guess.

But these eggplant pizzas really are special in a delicious way, so don’t write the specialness off just yet.  Crispy, golden brown outside, tangy tomato sauce, toppings, and melted cheese.   It’s an almost-pizza and it’s yummy.  Bjork took seconds, I took thirds, and even my sweet 10-year-old friend ate these pizzas and enjoyed them.

And here’s something to brighten your Monday – they’re healthy!

Cause this weekend?  My eating?   Let’s just say there might have been a bucket of french fries and a Juicy Lucy involved.

So I guess today is a new day where I eat healthy things like eggplant pizza covered in melted cheese.  Cool.

Cheesy Baked Eggplant Pizza

4.9 from 7 reviews
Cheesy Baked Eggplant Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 large unpeeled eggplant, cut into 1 inch slices
  • 1 cup seasoned bread crumbs
  • ¾ cup egg whites
  • 1 cup tomato sauce (pizza, marinara, whatever you like)
  • 1 cup shredded or sliced mozzarella cheese (can sub provolone or other cheese)
  • toppings: fresh spinach, pepperoni, green pepper, Canadian bacon, etc.
  1. Preheat oven to 350 degrees. Press each slice of eggplant with paper towels to remove a little of the excess moisture. Put egg whites and bread crumbs in separate shallow bowls. Dip eggplant slices in egg whites, then coat with breadcrumbs. Put on a baking sheet and drizzle with a tiny bit of olive oil.
  2. Bake for 10 minutes or until crisp on one side. Turn each piece over, drizzle with a tiny bit of olive oil, and bake another 5-8 minutes.
  3. Top each slice with a little tomato sauce, cheese, and your toppings. Bake another 5-10 minutes until cheese is melted.
I found that it worked best to layer the toppings on top of the sauce and underneath the cheese.

And here’s the part where you leave me a suggestion for an alarm clock ringtone that won’t make me crazy.

In exchange for a pizza? Please?

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  1. Oh wow, these look so good! I may be able to get my boyfriend to eat eggplant when it’s covered in melted cheese :)

    Fun fact for you teacher – over this side of the pond we call eggplant aubergine!

  2. Beautiful pictures!! So vibrant!

  3. Seriously awesome pictures! I love eggplants but they are the one thing that boyfriend absolutely refuses to eat so I will have to make this as a sneaky supper for myself one night while he’s out. Love the combination of flavours!

    • I have a few of those meals, too… :)

    • Kathryn, try sneaking it onto his plate in the subterfuged from of lasagna. Slice the eggplant (w/o skin this first tinme) thinly ona mandoline or with a sharp sknife (duh), in place or half and half with no boil lasagne noodles. Bet he’ll love it and ask for seconds. 😉

  4. Love these kind of “pizzas” – so beautiful!

    We made blucys last week – please tell me you’ve been to The Blue Door Pub!!!

    • Yes – I have, but I can’t remember what the Blucy is. I do remember that I tried the Jiffy Burger, though!

  5. Ohhhhh I love me some eggplant! YUM!

  6. Hey, if a ten year old likes ’em…

    If you’ve been trying to read that book for a year, it may be time to move on to another book you’re more interested in 😉

  7. I am not an egg plant fan, but this makes me want to try it again! Delicious. Come visit. We have a terrific pumpkin cheesecake today.

  8. Gorgeous photos! What an awesome take on a comforting classic. Yum!

  9. Living The Sweet Life says:

    … these just made my monday a little better. what a fantastic recipe – – i love eggplant!! This to me is sort of a personalized take on an eggplant parmesan *yumm*

  10. Yummy! Eggplant + pizza = heaven :)

  11. Cheesy baked eggplant pizza — I’m in! What a GORGEOUS dish!!

  12. Soo @ Little Miss Fitness says:

    What a great way to use eggplant! Not that I’ve ever tried to make eggplant…but….. :)

  13. This looks awesome! Love the presentation and I’m a sucker for anything pizza-related–and this is much healthier too. Really liking the eggplant crust idea too. Thanks for the recipe and inspiration!

  14. Emily @ A Cambridge Story says:

    This is so pretty that it might make me like eggplants!

  15. What a great idea! And now that I have eggplants thanks to you and your tasty red pepper and eggplant soup, I will have to try these too!

  16. Experience and progress in the world food industry express to you with all my heart that you are privileged to success that I liked this dish

  17. I am loving all your eggplant recipes. I have so many to use up from my garden right now. This is such a unique idea!

  18. Yay! I have been searching online the past couple days for a recipe I could use my one eggplant in. This looks perfect! I’ll be making it within the next couple of days :) Any suggestions for sides?

  19. This looks soo amazing I cannot wait to make it.

  20. Roxanne says:

    I use my cell phone and it has a lovely harp tone that is so gentle and gets gradually louder, so it doesn’t freak me out…. LOL…. Even music shocks me in the am…. love the harp… I have an I-phone and found it on there for free…. 😀

    Recipe sounds amazing, am repinning it as a “turn it vegan” recipe, which just means using Daiya cheese [which melts in the broiler and oven, not quite so well on the stove…. don’t use a microwave, so can’t say how it does there… but it is totally deliciously yummy!!!! And a cool plus is that it stays “melted” even when cold!!! YAY!!!] in this case!!! Yum!!! Can’t wait to try it!!! And if I can manage it, gluten free bread crumbs… after having major joint and back pain for several decades, it is completely gone after giving up gluten…. mostly…. lol… I cheat if there is a good reason… life is for living, after all…. 😀

  21. Angela Y says:

    I am making these tonight for the second time. We love it! Thank you.

  22. This looks great! Also, how cool is it that you live here in the Phils? Awesome!

  23. Hi Lindsay! A friend of a friend had pinned this delicious recipe and I tried my hand on it the other day in an effort to disguise a vegetable I love and he hates. Great Success! Thanks and here’s your pingback :)

  24. This recipe was so good! We chose to pair these with your garlic pasta dish, delish!

  25. I’ve made this and it taste awesome! I love eggplant and this is one of the onlys I can get my kids to eat it. We love it with mushrooms. My ring tone to wake me is mush from josh gribin. Is nice soft music and doent make mejump

  26. I am going to try this recipe BUT what are some other great options to serve with this? Yes, I could do a salad but if I serve this for dinner I won’t leftovers so something I could do for at least 2 days!

  27. WOW! I love eggplant in any configuration. Well, I guess it’s time to hit the stove folks and get busy. I’ll report back on this tasty treat.

  28. Heather says:

    I would like to pin this to Pinterest but I can’t figure out how to.

    • Hi Heather! There should be a pin it button at the top and bottom of the page, and there’s also a pin it button that should pop up when you hover over an image. If that’s not working just use the Pin It function within your browser.

  29. Thank you for the delicious receipe! I’ve tried it out this evening using one of those round eggplants and it was very yummy.
    I’ve experimented with tuna and green onion as a topping on one of the slices, which worked out well! Greetings from Germany

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