Pizza Stuffed Egg Plant

Pizza Stuffed Egg Plant


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This dish is stuffed with veggies and topped with tomatoes and cheese to create a unique rendition of vegetarian pizza. You can make fantastic use of seasonal eggplant in this recipe!

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 1 large eggplant
  • 1 cup soy crumbles
  • 1 cup chopped red peppers
  • 1 cup chopped onion
  • ½ cup diced tomatoes
  • ¼ cup egg substitute
  • 2 tablespoon tomato paste
  • 2 tablespoon parmesan
  • 2 teaspoon garlic
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • Cheese
  • ½ cup crushed tomatoes

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Preheat the oven to 350 degrees. Slice the eggplant in half lengthwise and carefully scoop out the insides of the eggplant and chop it into small pieces. Place the hollow eggplant shells on a baking sheet and set aside. On a skillet over medium-high heat, add chopped eggplant, onion, and peppers. Stir often and cook for 8 minutes before transferring to a bowl. Add all the other ingredients, except the last two, and to the bowl and mix thoroughly. Equally divide between the eggplant shells and bake for 35 minutes. Spoon ¼ cup of the crushed tomatoes and additional cheese evenly over each stuffed shell and bake for another 10 minutes.

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