Baked Eggplant Parmesan Pizza

Baked Eggplant Parmesan Pizza
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 386.2
  • Total Fat: 14.6 g
  • Cholesterol: 94.5 mg
  • Sodium: 945.1 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 7.5 g
  • Protein: 22.9 g

View full nutritional breakdown of Baked Eggplant Parmesan Pizza calories by ingredient
Submitted by:

Number of Servings: 3


    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
    Egg, fresh, 1 large (remove)
    Bread crumbs, dry, grated, plain, .5 cup (remove)
    Mozzarella Cheese, part skim milk, 6 oz (remove)
    Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)
    *Sauce, Pasta Sauce, Ragu Chunky Garden Style, Tomato, Basil and Italian Cheese, 2.5 serving (remove)


1. Slice Eggplant into 1/2"-3/4" slices. Sprinkle with salt and wrap in paper towels. Let sit for 30 minutes for the bitterness of the eggplant to be absorbed.

2. In the meantime, thickly slice your tomato into eight slices. Once eggplant has sat for a while, dip each eggplant slice in egg wash and cover with breadcrumbs. Top with sprinkle of seasonings. Bake eggplant for 20 minutes at 375*.

3. Remove eggplant from oven and top with 1 Tbsp. of tomato sauce and a slice of tomato. Finish with 1 oz. of mozzarella cheese per eggplant "pizza". Place back in 375* oven for an additional 20 minutes.

4. Remove from oven and enjoy steamin' hot!

Serving Size: Makes 3 Servings of 2 Eggplant "Pizzas" Per Serving

Number of Servings: 3

Recipe submitted by SparkPeople user APATRICIAO521.

Rate This Recipe