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+ servings

Crispy Eggplant Pizzas

The crispiest eggplant pizzas on the block.  
Course Appetizer, Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 1 eggplant large and thinly sliced
  • 2 tbsp olive oil
  • 1 egg whisked
  • tsp ground black pepper
  • tsp himalayan salt
  • ½ cup panko
  • ¼ cup grated parmesan cheese
  • 1 tbsp garlic powder
  • 1 tbsp adobo
  • 1 cup pizza sauce of your choice
  • 1 cup reduced fat shredded mozzarella
  • parchment paper
  • ½ cup fresh parsley chopped
  • 1 tbsp oregano
  • 1 tsp basil


  • Heat a cast iron skillet to medium heat and drizzle with the olive oil.  Can add more oil along the way if you feel you need it.  Preheat oven to 400 degrees.
  • Line a baking pan with parchment paper.  Form an assembly line of the eggplant, next a shallow dish with the egg, salt, and pepper.  Last, another shallow dish with the panko, grated parmesan, garlic powder, and adobo.
  • Dip eggplant into the egg mix, then panko mix, then cast iron skillet.  Cook on both sides until crispy.  About 3 minutes per side.  Then lay eggplant on prepared pan with parchment paper.
  • Continue until all your eggplant has been used.  Sprinkle with oregano and bake for 15 min. Remove from oven and add the sauce then the cheese and sprinkle with more oregano and add basil. Bake for another 10 min. 
  • Sprinkle with fresh parsley and serve!