Cheesy Eggplant Pizza Recipe By Tasty

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CHEESY EGGPLANT PIZZA RECIPE BY TASTY



Cheesy Eggplant Pizza Recipe by Tasty image

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

1 large globe eggplant
salt, to taste
olive oil
2 cups mozzarella cheese
1 cup cheddar cheese
1 jar marinara sauce
½ cup parmesan cheese
¼ cup fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes

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

CHEESY STUFFED EGGPLANT RECIPE BY TASTY



Cheesy Stuffed Eggplant Recipe by Tasty image

Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley

Provided by Tayo Ola

Categories     Dinner

Yield 4 servings

Number Of Ingredients 25

2 large eggplants
¼ cup olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
⅓ cup olive oil
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons fresh thyme leaf
2 ½ cups baby bella mushroom, sliced
1 ½ cups farro
⅓ cup dry white wine
3 cups vegetable stock
3 tablespoons unsalted butter
¾ cup grated parmesan cheese
1 ½ tablespoons kosher salt
1 ½ teaspoons freshly ground black pepper
⅓ cup green sweet peas
½ cup cherry tomato, halved
3 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese
8 slices fresh mozzarella cheese
olive oil, drizzle
kosher salt, to taste
black pepper, to taste
1 tablespoon fresh parsley, roughly chopped

Steps:

  • Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
  • Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
  • Roast the eggplant for 30-40 minutes, until tender.
  • Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
  • Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
  • Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
  • Gently fold in the sweet peas and cherry tomatoes, then the parsley.
  • Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
  • Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
  • Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
  • Enjoy!

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY



Cheesy Eggplant Roll-Ups Recipe by Tasty image

Here's what you need: eggplants, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, fresh basil, egg, salt, pepper, marinara sauce

Provided by Merle O'Neal

Categories     Dinner

Yield 13 servings

Number Of Ingredients 9

2 eggplants
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
¼ cup fresh basil, chopped
1 egg
salt
pepper
1 cup marinara sauce

Steps:

  • Preheat oven to 350ºF (175ºC).
  • Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
  • Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
  • Bake for 20 minutes, or until soft.
  • Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
  • Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
  • Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
  • In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
  • Bake for 25 minutes, or until cheese is melted and golden brown.
  • Enjoy!

Nutrition Facts : Calories 143 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 3 grams

CHEESY EGGPLANT PIZZA



Cheesy Eggplant Pizza image

A delicious vegetarian substitute for pizza, using eggplant as the crust and a delicious sun-dried tomato sauce. The topping choices are endless! Serve with a side salad.

Provided by MUTHERMCREE

Time 1h50m

Yield 4

Number Of Ingredients 14

½ cup sun-dried tomatoes (not oil-packed)
½ cup water
1 teaspoon oil, or as needed
1 large egg
2 tablespoons water
1 medium eggplant, sliced into 1-inch rounds
2 cups bread crumbs
2 tablespoons butter
½ large onion, sliced
1 tablespoon molasses
3 leaves fresh basil, chopped
1 cup crumbled goat cheese
1 cup shredded mozzarella cheese
1 medium tomato, sliced

Steps:

  • Combine sun-dried tomatoes and 1/2 cup water in a bowl; soak for 1 hour. Drain and process tomatoes in a food processor until desired texture for sauce.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  • Whisk egg and 2 tablespoons water in a bowl. Dip eggplant rounds in egg mixture, then in bread crumbs to coat; place on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes, flipping halfway through.
  • While the eggplant is baking, melt butter in a frying pan over low heat. Add onions and cook until golden, 5 to 7 minutes. Stir in molasses and remove from the heat.
  • Remove eggplant from the oven. Spread sun-dried tomato sauce on eggplant rounds and sprinkle with basil. Top with goat cheese, mozzarella cheese, tomato slices, and caramelized onion.
  • Return to the oven and bake for 10 to 15 more minutes.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 58.9 g, Cholesterol 107.5 mg, Fat 26.5 g, Fiber 8.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 958.2 mg, Sugar 14.8 g

CHEESY EGGPLANT-CRUSTED PIZZA



Cheesy Eggplant-Crusted Pizza image

Make and share this Cheesy Eggplant-Crusted Pizza recipe from Food.com.

Provided by EFW5279

Categories     Free Of...

Time 1h20m

Yield 6 slices, 3 serving(s)

Number Of Ingredients 10

1 large eggplant, cut into 1/4-in . slices
1 1/2 teaspoons kosher salt
6 ounces parmesan cheese, grated (about 1 1/2 cups)
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, minced
4 ounces mozzarella cheese, shredded (about 1 cup)
2 tablespoons crumbled feta cheese
2 tablespoons ricotta cheese
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh basil leaf

Steps:

  • Place pizza stone in oven. Preheat oven to 425°F (do not remove pizza stone while oven preheats).
  • Place eggplant slices in a single layer on a baking sheet lined with paper towels.
  • Sprinkle eggplant evenly with salt. Let stand 15 minutes.
  • Pat eggplant slices dry, and arrange in an overlapping circular pattern on a baking sheet lined with parchment paper.
  • Sprinkle eggplant evenly with 1 cup of the Parmesan, making sure Parmesan fills any space between slices.
  • Transfer eggplant slices on parchment to preheated pizza stone.
  • Bake in preheated oven until golden, about 15 minutes.
  • Stir together oil and garlic in a small bowl; set aside.
  • Carefully slide eggplant crust on parchment off pizza stone onto baking sheet.
  • Place a second baking sheet on eggplant crust, and invert, releasing eggplant crust from parchment.
  • Sprinkle eggplant crust evenly with remaining 1/2 cup Parmesan, making sure Parmesan fills any space between slices.
  • Return eggplant crust to parchment, and place on pizza stone.
  • Bake at 425°F until golden and slightly crispy, 8 to 10 minutes.
  • Remove crust from oven, and increase oven temperature to 450°F.
  • Lightly brush crust evenly with garlic oil.
  • Top evenly with mozzarella and feta.
  • Dollop teaspoonfuls of ricotta over pizza.
  • Sprinkle pizza evenly with red pepper.
  • Bake at 450°F until cheese is melted and lightly browned, 5 to 8 minutes.
  • Top evenly with basil leaves.

Nutrition Facts : Calories 466.1, Fat 30.6, SaturatedFat 17.4, Cholesterol 93.3, Sodium 2386.5, Carbohydrate 14.6, Fiber 6.3, Sugar 5.7, Protein 34.6

CHEESY BAKED EGGPLANT



Cheesy Baked Eggplant image

This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.

Provided by Julie3333

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h

Yield 6

Number Of Ingredients 13

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
½ cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¾ cup tomato pasta sauce
2 teaspoons Italian seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
  • Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
  • Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g

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