EGGPLANT FLATBREAD PIZZAS
I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 340 calories, Fat 21g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 996mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
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
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
EGGPLANT PIZZA
Provided by Geoffrey Selling
Categories Cheese Vegetable Bake Dinner Lunch Mozzarella Parmesan Eggplant Fall Summer Gourmet Pennsylvania Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 13
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.
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- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper and spray it with olive oil.
- Slice the eggplant crosswise into 1/2-inch-thick rounds, yielding about 12 rounds. Place the eggplant rounds on the prepared baking sheet. Spray them with olive oil spray. Sprinkle with kosher salt, black pepper and garlic powder.
- Bake the eggplant rounds for 10 minutes. Remove from the oven, turn them over, spray with more olive oil, and bake for 10 more minutes.
- Remove the pan from the oven but leave the oven on. With a spoon, spread marinara sauce on each eggplant round. Top with shredded cheese. You can add more toppings at this point, such as pepperoni or olives.
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4.9/5 (33)Total Time 30 minsCategory Appetizer, Main CourseCalories 173 per serving
- Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper.
- Arrange the eggplant slices in a single layer on the lined baking sheet. Brush or spray both sides lightly with olive oil. Sprinkle with sea salt and black pepper.
- Spread about 2 teaspoons (9 g) marinara sauce on each eggplant slice. Sprinkle each with about 2 tablespoons (28 g) shredded cheese. Top with Italian seasoning and pepperoni slices.
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