eggplant pizza

eggplant

tomato puree

spinach

butter mozzarella

350 in oven until cheese melts

eggplant mozzarela melt

• PREP20 MINS
• TOTAL TIME50 MINS
• SERVINGS4

INGREDIENTS

• 2 large eggs
• Coarse salt and ground pepper
• 3/4 cup plain dried breadcrumbs
• Olive oil, for baking sheet
• 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
• 1 loaf (8 ounces) soft Italian bread
• 2 cups store-bought tomato sauce
• 8 ounces part-skim mozzarella cheese, thinly sliced

DIRECTIONS

1. STEP 1

   Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
   
   

2. STEP 2

   Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
   
   

3. STEP 3

   Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.