CHEESY EGGPLANT PIZZA RECIPE BY TASTY
Here's what you need: large globe eggplant, salt, olive oil, mozzarella cheese, cheddar cheese, marinara sauce, parmesan cheese, fresh basil, garlic powder, salt, pepper, red pepper flakes
Provided by Merle O'Neal
Categories Appetizers
Yield 5 servings
Number Of Ingredients 12
Steps:
- Slice the eggplant into ½-inch (1 cm) pieces.
- Salt the slices and leave them to "sweat" for 20 minutes then wipe them off.
- Preheat oven to 350°F (180˚C).
- Slather each slice with olive oil.
- Bake for 25 minutes.
- In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
- Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
- Sprinkle mozzarella and cheddar on each slice.
- Put the slices back in the oven for 1-2 minutes to melt the cheese.
- Allow to cool before serving.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 23 grams, Fat 30 grams, Fiber 5 grams, Protein 28 grams, Sugar 9 grams
GRILLED EGGPLANT PIZZA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h15m
Number Of Ingredients 13
Steps:
- Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
- In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
- Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.
- Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
- Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
- Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
- Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.
FLOURLESS EGGPLANT PIZZA
Mini eggplant-based pizza rounds! Variations are limitless. I bake these at 6,000 feet in Tahoe, so you may want to bake longer if you're at sea level.
Provided by sarah margaret
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
- Bake eggplant rounds in preheated oven until hot, about 5 minutes.
- Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
- Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
- Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 13 g, Cholesterol 37.4 mg, Fat 19.1 g, Fiber 6.3 g, Protein 14.6 g, SaturatedFat 8.4 g, Sodium 717.6 mg, Sugar 5.9 g
EGGPLANT PIZZAS
Eggplant makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.
Provided by stacymariesmith
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
- Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
- Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
Nutrition Facts : Calories 466 calories, Carbohydrate 44.5 g, Cholesterol 120.1 mg, Fat 23.5 g, Fiber 8.3 g, Protein 20 g, SaturatedFat 7.3 g, Sodium 1121 mg, Sugar 7.8 g
EGGPLANT PIZZA
In a pathetic attempt to make eggplant parmigiana, I created this instead. It's very easy and uses basic ingredients that are probably already in your kitchen. I've made it about a dozen times in the past few months and my husband loves it. It's a very flexible recipe and I've tried it a few different ways already and it always tastes great and surprisingly like pizza. Goes well with any pasta dish or risotto.
Provided by California Girl in
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 375 degrees. Lightly oil a oven-safe dish. Wash and cut the eggplant into 1/2 inch slices. Place the eggplant slices evenly in the dish.
- Mix the oil, garlic, basil, and oregano and drizzle over the eggplant evenly. Bake for 25-35 minutes, until the eggplants begin to brown. Remove from oven.
- Flip over each slice of eggplant. Place cheese on top of each slice, then cover all the slices evenly with tomato sauce. Return to oven.
- Cook for another 15-20 minutes until the cheese is melting and bubbling. Remove from oven. Serve alone or with pasta or risotto.
EGGPLANT PIZZA
Provided by Geoffrey Selling
Categories Cheese Vegetable Bake Dinner Lunch Mozzarella Parmesan Eggplant Fall Summer Gourmet Pennsylvania Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 13
Steps:
- Broil eggplant:
- Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side.
- Make dough:
- Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface 5 minutes. Put in an oiled large bowl and turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowest rack of oven (remove other racks) and preheat oven to 500°F.
- Dust dough with flour on a floured surface, then shape and stretch into a 12- to 13-inch round. Sprinkle a baker's peel generously with flour and carefully transfer dough to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
- Assemble pizza:
- Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant.
- Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back peel to transfer to stone (do not move pizza) and bake until dough is crisp and browned, 12 to 15 minutes. Slide peel under pizza to remove from oven.
MINI EGGPLANT CRUST PIZZAS
Make and share this Mini Eggplant Crust Pizzas recipe from Food.com.
Provided by seesko
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven or toaster oven to 425 degrees F.
- Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
- Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 153.6, Fat 9.7, SaturatedFat 3.6, Cholesterol 18.5, Sodium 534.7, Carbohydrate 9.6, Fiber 4.3, Sugar 4.4, Protein 8.3
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LOW-CARB EGGPLANT PIZZAS RECIPE | EATINGWELL
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5/5 (3)Total Time 40 minsCategory Healthy Pork Main Dish RecipesCalories 214 per serving
- Preheat oven to 375 degrees F. Sprinkle eggplant slices with salt; place on a paper-towel-lined plate and let stand for 10 minutes. Pat with a paper towel to remove excess moisture. Brush both sides with oil and sprinkle with pepper; place in a single layer on a parchment-paper-lined rimmed baking sheet. Bake until tender and lightly browned, 18 to 20 minutes. Remove from oven. Increase oven temperature to broil with rack about 6 inches from heat.
- Meanwhile, heat a medium nonstick skillet over medium-high. Add sausage and mushrooms and cook, stirring often, until the sausage is no longer pink and the mushrooms are tender and browned, about 6 minutes. Set aside.
- Spread marinara evenly over the eggplant slices (1 1/2 to 2 teaspoons each). Divide the sausage mixture evenly among the slices and sprinkle evenly with cheese. Broil until the cheese is melted and browned, about 3 minutes. Sprinkle with basil and serve immediately.
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