Eggplant Parmesan Pizza Recipe

Name: Eggplant Parmesan Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (1/2-inch-thick) slices zucchini; 1 (1-pound) eggplant, cut into 1/4-inch-thick slices; Cooking spray; 1 (14-ounce) Italian cheese-flavored pizza crust (such as Boboli); 1 1/2 cups fat-free marinara sauce (such as Muir Glen Organic); 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1/2 cup turkey pepperoni (about 2 ounces, such as Hormel); 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1/4 teaspoon crushed red pepper; 1/4 teaspoon dried oregano

Servings: persons

1 cup (1/2-inch-thick) slices zucchini
1 (1-pound) eggplant, cut into 1/4-inch-thick slices
Cooking spray
1 (14-ounce) Italian cheese-flavored pizza crust (such as Boboli)
1 1/2 cups fat-free marinara sauce (such as Muir Glen Organic)
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup turkey pepperoni (about 2 ounces, such as Hormel)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon crushed red pepper
1/4 teaspoon dried oregano

1
Preheat oven to 400u00b0.
2
Place zucchini and eggplant in a single layer on 2 baking sheets coated with cooking spray; lightly coat eggplant and zucchini with cooking spray. Bake at 400u00b0 for 15 minutes on each side or until tender and lightly browned.
3
Increase oven temperature to 425u00b0.
4
Place crust on a baking sheet. Spread marinara over crust, leaving a 1-inch border. Layer the zucchini and eggplant evenly over sauce; top with mozzarella, pepperoni, grated Parmesan, pepper, and oregano. Bake at 425u00b0 for 10 minutes or until cheese melts. Let stand 5 minutes.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup (1/2-inch-thick) slices zucchini, 1 (1-pound) eggplant, cut into 1/4-inch-thick slices, Cooking spray, 1 (14-ounce) Italian cheese-flavored pizza crust (such as Boboli), and more.

Yes, Eggplant Parmesan Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmesan Pizza

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