Eggplant Pizzas Recipe

Name: Eggplant Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
2
; coat tops with cooking spray. Bake at 400u00b0 for 15-18 minutes or until tender and golden brown.
3
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.
4
Spread spaghetti sauce on eggplant rounds. Top with sausage mixture, spinach and cheese. Bake 4-6 minutes longer or until cheese is melted.

701

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 15 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Pizzas 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 Pizzas

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