Eggplant Parmesan mini pizzas. Baked. Not fried.
I was foreseeing future conversations.
“You mean your mommy doesn’t take photos of your food before you eat it?”
I have been a little nostalgic lately because I am currently planning my baby boys first birthday party. Its hard to believe he will never know life without Internet, DVR, streaming television and dinners where his mother isn’t taking photographs from every angle then sharing with the world what he ate.
My almost 1 year old boy loves eggplant. I also grew up eating a large abundance of eggplant. My mom often kept breaded baked eggplant in the fridge, we ate it for snacks all the time. Just cold. I guess that is part of being ( Part) Italian.
People often associate breaded eggplant with being fried, but baked breaded eggplant is much healthier and it tastes so much better!
There is nothing quite as tasty as a piece of crispy breaded Eggplant!! I turned it up a notch by turning this fantastic treat into Pizza! ( my second favorite thing).
Eggplant Parmesan Mini Pizzas.
2 Medium sized eggplant
1/4 cup milk
1 container of Panko breadcrumbs.
salt and pepper
1 cup flour
1 large freezer bag
1) Slice eggplant into 1/3 inch slices
2) Dry each eggplant slice
3) Mix eggs and milk. Add salt and pepper.
4) Place flour in a freezer bag
5) Add egg plant slices in the freezer bag and coat each piece with flour.
5) Dip each slice of eggplant in egg mixture.
6) Coat each eggplant slice with Panko breadcrumbs.
7) Bake in oven at 425 F for 25 minutes or until each piece is golden brown.
8) Spread a tablespoon of tomato sauce on each piece of eggplant and spread it around.
9) top with mozzarella and Parmesan cheese.
10) Broil in the oven for 3 minutes.
One great thing about Eggplant Parmesan pizzas is that you can eat seconds. And even thirds! Eggplant is so light, that you can enjoy a greater portion of these without feeling so horrible full!! These pizzas are crispy, light, and flavorful!
I cannot wait to make these again!