Cheesy Eggplant Pizza Recipes

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.

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.

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.

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.