My Mini Eggplant Pizza Stacks Recipe (Video)

I once saw a column on Julia Childs and it described her eggplant pizzas. It sounded like an incredible tasty dish and I decided I had to try a version of my own. That was 6 or more years back and I've been making them ever since. It's one of those staple dishes here and another that I am shocked I haven't shared yet! In this weeks video I take you through this recipe step by step, watch it here, or read until the end of the post where it will be inserted as always.

 Mini Eggplant Pizza Stacks 
Yields: 8-12 Eggplant Rounds


1 Large Eggplant
1/2 Cup Panko (I mixed in 1/4 Cup Mustard Flavored Panko as well)
3 Fresh Cloves Garlic
1-2 Large Eggs
1/2 Cup Shredded Mozzarella & Cheddar Cheese
1/2 Cup Tomato Sauce
1/4 Cup Olive Oil
2 Tablespoons Parmesan Cheese
1 Teaspoon Chopped or Dry Parsley 
1 Teaspoon Sriracha Chili Sauce to Drizzle


1. Wash the eggplant and pat it dry. Slice it into large rounds and then using a small glass or dressing container, cut out smaller rounds. You can use the larger rounds or the mini rounds, either one is good. I like to use the scraps for my babaganouj.

2. Whisk the egg (s) in a large bowl. Pour the panko into another and set them next to each other as a breading station. Dip the eggplant rounds into the egg and then into the panko completely coating all sides Then dip back in the egg and back into the panko and set aside. 

3. Lightly grease a baking sheet. At this point you can bake these on 350 for 20 minutes if you'd prefer a healthier version, flipping them half way through. 

4. Heat the 1/4 cup of olive oil in a frying pan over medium heat if you choose to fry and bread this way. Depending how large your pan is, add 3-5 pieces to the pan at a time and fry until golden for about 2 minutes on each side. Then remove to a paper towel lined plate. 

5. Preheat the oven to 350.

6. Place the baked or fried breaded eggplant rounds onto the greased baking sheet a few inches a part.    Use a garlic press to crush the fresh garlic and sprinkle a small amount over each round. Top with a 1/2 teaspoon of parmesan cheese and then about two tablespoons tomato sauce and two tablespoons shredded cheese. 

7. Bake the eggplant pizzas in the oven for about 20 minutes at the center of the middle rack.

8. Once removed from the oven, allow them to cool for a few minutes before removing them to a plate. 

9. At this point you can serve the eggplant pizzas individually or laid out on a plate. I like to stack them for presentation purposes. Garnish the top of the stack with a sprinkle of parmesan cheese, chopped parsley and then drizzle with Sriracha or tomato sauce if you prefer less heat. 


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I really hope you will give my Mini Eggplant Pizza Stacks Recipe ! Don't forget to leave me a comment below letting me know what they were like if you do! Criticisms and advice are welcome too! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

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