Eggplant Pizza Recipes

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!

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.

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.

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:

• 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.

Steps:

• Preheat the oven to 375 degrees F.
• Spray a baking sheet with nonstick spray. Place eggplant slices on the baking sheet and cook until slightly soft, about 20 minutes.
• Meanwhile, in a small bowl, combine crushed tomatoes, garlic, and Italian seasoning. Mix well and set aside.
• Carefully remove the sheet from oven. Evenly spread the tomato mixture over the eggplant slices. Sprinkle with mozzarella cheese and evenly top with mushrooms, pepper, and onion.
• Bake in the oven until the cheese has melted and the toppings are hot, about 10 additional minutes.
• Sprinkle with the Parm-style topping and enjoy!

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.

Steps:

• Heat greased grill to medium heat.
• Use vegetable peeler to peel eggplant into 1-1/2-inch-wide lengthwise strips, leaving about 1/2-inch-wide unpeeled space between each peeled strip. Cut eggplant crosswise into 8 slices.
• Reserve 1 Tbsp. vinaigrette for later use; brush both sides of eggplant evenly with remaining vinaigrette.
• Grill 8 min.; turn. Top with pizza sauce and cheese. Grill 5 to 6 min. or until cheese is melted.
• Transfer eggplant to plate; top with basil. Drizzle with reserved dressing.

Steps:

• Place eggplant rounds on a baking sheet, drizzle with olive oil and broil on low about 8" from flame, about 6-8 minutes on each side(or you may grill). Cut rounds in half. Set aside.
• In a large nonstick pan, lightly saute red bell pepper, scallions, red onion, and mushrooms in olive oil until tender, about 5-10 minutes.
• Layer pizza crust with spaghetti sauce, mozzarella cheese, eggplant, and scallion-red onion-mushroom mixture. Sprinkle over oregano and basil, lightly drizzle with olive oil and salt and pepper to taste.
• Bake in a 450*F. oven for 12-14 minutes. Cut into slices and enjoy!

Steps:

• Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
• Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust. Arrange tomatoes over. Sprinkle with cheese and marjoram.
• Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.