Easy Mini No Crust Eggplant Pizzas Recipes

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

Yield 5 servings

Number Of Ingredients 12

Ingredients

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

EGGPLANT PIZZAS

Eggplant Pizzas image

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

Ingredients

2 eggs
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
¼ cup vegetable oil
1 (14 ounce) can pizza sauce
1 ½ cups shredded mozzarella cheese

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

FLOURLESS EGGPLANT PIZZA

Flourless Eggplant Pizza image

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

Ingredients

½ large eggplant, sliced into thin rounds
½ cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
⅓ cup tomato sauce
⅓ cup shredded Cheddar cheese
salt and ground black pepper to taste

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

MINI EGGPLANT CRUST PIZZAS

Mini Eggplant Crust Pizzas image

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

Ingredients

1 eggplant, - 3 inches in diameter peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup part-skim mozzarella cheese, shredded

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

EASY MINI NO-CRUST EGGPLANT PIZZAS

Easy Mini No-Crust Eggplant Pizzas image

My eggplant parmesan shortcuts finally ended up here. It's the easiest way to make eggplant that my kids will eat.

Provided by Nado2003

Categories Weeknight

Time 25m

Yield 12 slices, 6 serving(s)

Number Of Ingredients 4

Ingredients

1 medium eggplant (choose skinny ones)
1 cup pizza sauce or 1 cup pasta sauce
1/2 cup mozzarella cheese
oil, to spray pan

Steps:

Preheat oven to 400 degrees.
Cover shallow metal pan with reynolds non stick aluminum paper (easy clean up).
Spray non stick paper with oil (because this stuff is sticky).
Slice eggplants on the bias about 1/4" thick.
Place slices on pan, sides not touching.
Top with red sauce.
Top with shredded cheese.
Bake about 10-15 minutes until bubbly and eggplant slices are cooked.
Serve hot or cold.

Nutrition Facts : Calories 68.5, Fat 2.8, SaturatedFat 1.4, Cholesterol 7.8, Sodium 147.8, Carbohydrate 8.3, Fiber 3.7, Sugar 4.1, Protein 3.4

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