Mini Eggplant Parmesan Breakfast Pizzas!
Try this Mini Eggplant Parmesan Breakfast Pizzas recipe, or contribute your own.
Try this Mini Eggplant Parmesan Breakfast Pizzas recipe, or contribute your own.
- Carbohydrate 6.71230000064665 g
- Cholesterol 154.360000014016 mg
- Fat 39.2370500045568 g
- Fiber 0 g
- Protein 59.1499000061257 g
- Saturated Fat 24.8179850027556 g
- Serving Size 1 1 recipe (237g)
- Sodium 1577.68500024353 mg
- Sugar 6.71230000064665 g
- Trans Fat 2.06588500028048 g
- Calories 623 calories
Step-by-step
- Heat oven to 350 degrees and spray a baking sheet with non-stick spray.
- Separate your eggs and reserve the yolks.
- Dip eggplant in egg white and then in the parmesan cheese and place on a baking sheet.
- Bake for 10 to 15 minutes or until the cheese begins to brown.
- Scramble reserved egg yolk with pizza toppings of choice and top each eggplant slice.
- Add mozzarella and sprinkle with Italian Seasoning. Return to oven until the cheese is melted.
- Garnish with fresh basil!
Crispy rounds of parmesan-crusted eggplant support a rich topping of scrambled yolks, melted mozzarella, and charred toppings at 350 degrees Fahrenheit. Splitting whole eggs into whites for the crust and yolks for the topping prevents food waste while creating two distinct textures within a single dish. Egg whites provide a sticky exterior for the grated cheese to adhere to during the initial 15-minute bake, ensuring the rounds hold their structural integrity without requiring traditional breadcrumbs.
Batch cooking requires attention to moisture management. Eggplant rounds release water as they sit, so baked bases should cool completely on a wire rack before storage to prevent sogginess. Layer the cooked bases between sheets of parchment paper inside an airtight container, then freeze for up to one month. Reheat frozen rounds directly on a wire-lined baking sheet at 375 degrees Fahrenheit for eight minutes to restore the crispness of the cheese crust before adding fresh toppings.
Timing requires careful sequencing since the egg whites and yolks serve entirely different functions. Whip the whites slightly before dipping to create an even coating, and reserve the yolks in a small bowl covered with plastic wrap to prevent a skin from forming while the eggplant bakes. Substituting dried oregano for Italian seasoning alters the aromatic profile subtly without changing the moisture ratios.
