Super cheesy with both goat and mozzarella cheeses, these breaded eggplant pizzas are a delicious, vegetarian substitute for the real thing!
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
569 Calories
Recipe Instructions
Step 1
Combine sun-dried tomatoes and 1/2 cup water in a bowl; soak for 1 hour. Drain and process tomatoes in a food processor until desired texture for sauce.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
Step 3
Whisk egg and 2 tablespoons water in a bowl. Dip eggplant rounds in egg mixture, then in bread crumbs to coat; place on the prepared baking sheet.
Step 4
Bake in the preheated oven for 20 minutes, flipping halfway through.
Step 5
While the eggplant is baking, melt butter in a frying pan over low heat. Add onions and cook until golden, 5 to 7 minutes. Stir in molasses and remove from the heat.
Step 6
Remove eggplant from the oven. Spread sun-dried tomato sauce on eggplant rounds and sprinkle with basil. Top with goat cheese, mozzarella cheese, tomato slices, and caramelized onion.
Step 7
Return to the oven and bake for 10 to 15 more minutes.