Mini Eggplant Parmesan Breakfast Pizzas!
Try this Mini Eggplant Parmesan Breakfast Pizzas! recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
contains dairy
vegetarian
pescatarian
- 1/2 cup parmesan cheese
- italian seasoning to taste
- 3 eggs, separated
- 1 baby eggplant sliced into 1 inch rounds
- pizza toppings such as:
- black olives pepper rings, cherry tomato halves, etc
- shredded mozzarella
- crushed red pepper flakes and basil to garnish
- 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
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!
