Cheesy Eggplant Pizza Recipes
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
CHEESY EGGPLANT PIZZA
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
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
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.
CHEESY EGGPLANT-CRUSTED PIZZA
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
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
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
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- 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.
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