Eggplant Flatbread Pizzas Recipes

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

Steps:

• Heat grill to medium high heat and heat oven to 400 degrees.
• Combine eggplant, 1/2 cup oil, cumin seeds and salt in a large bowl and toss to combine.
• Grill eggplant until just cooked through - about 8 minutes. Remove from grill and set aside.
• Brush both sides of flat bread with remaining oil. Grill flat bread for five minutes.
• Turn the bread over, top with eggplant, olives, cheese and pepper and grill for 5 more minutes. Transfer pizzas to baking pan, bake for approximately 8 minutes and serve immediately.

Steps:

• Grill or panfry chicken 'till done, adding curry powder & lemon juice.
• Slice Eggplant in strips or squares, however you prefer.
• Lightly greese cookie sheet & layer eggplant on, season lightly with salt.
• Bake eggplant at 450 in oven for 10 mins, turning 1/2 way through so golden brown & soft on each side -- feel free to let cool while preparing the rest!
• When chicken is done & cooled pull or cut into strips or chunks.
• Preheat oven as directed for pizza crust.
• Lightly drizzel olive oil all over crust.
• Spoon & spread pizza sauce (I like very light sauce).
• Add minced garlic all over crust.
• Top with chicken pieces, roasted eggplant, & onions.
• Sprinkle on mozzerella & feta cheese (I also like light cheese).
• Bake in oven according to crust directions
• Tis pizza was soooo good would be great meatless too!
• Remember to enjoy a good beverage while cooking!

Steps:

• Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
• Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
• Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves