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
GRILLED EGGPLANT PIZZA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h15m
Number Of Ingredients 13
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.
ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA
In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can't get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.
Provided by Melissa Clark
Categories dinner, lunch, pizza and calzones, main course
Time 19h30m
Yield 4 12-inch pizzas
Number Of Ingredients 15
Steps:
- Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
- Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
- Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
- When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
- Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
- On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
- Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
- Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 13 grams, Carbohydrate 128 grams, Fat 25 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 1323 milligrams, Sugar 10 grams
FLOURLESS EGGPLANT PIZZA
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
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
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.
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.
EGGPLANT, TOMATO, AND FONTINA PIZZA
Steps:
- Prepare pizza toppings:
- Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes.
- Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.
- Preheat broiler.
- Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. Brush both sides of slices with oil (about 4 tablespoons total) and form small stacks, then cut stacks into quarters. Arrange eggplant pieces in 1 layer in 2 shallow heavy baking pans and broil, 1 pan at a time, about 5 to 6 inches from heat, turning eggplant over once, until golden brown, 7 to 8 minutes per batch. Cool eggplant to room temperature.
- Put pizza stone in lower third of oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
- Assemble pizzas:
- Do not punch down dough. Gently dredge 1 piece of dough in flour to coat, then transfer to a sheet of parchment paper set on baking peel or baking sheet. Holding 1 edge of floured dough in the air with both hands and letting bottom touch parchment, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch it to a round roughly 10 inches in diameter. Lay round on parchment and adjust shape as needed.
- Discard any liquid exuded from tomatoes and toss tomatoes with remaining tablespoon oil and remaining 1/4 teaspoon salt in bowl. Brush dough round with oil and scatter half of eggplant, half of tomatoes, and half of cheese over it, leaving a 1-inch border around edge. Line up far edge of peel with far edge of pizza stone and tilt peel down, jerking it gently to start pizza moving. Slide pizza, along with parchment, onto stone and bake until crust is golden brown and cheese is bubbling, 12 to 15 minutes. Remove pizza from oven by sliding peel under paper. Transfer pizza to a cutting board and discard parchment.
- While first pizza is baking, assemble second pizza on another sheet of parchment, then bake in same manner.
More about "eggplantpizza food"
HOW TO MAKE AN ITALIAN EGGPLANT PIZZA WITH VEGETABLES
From simpleitaliancooking.com
Cuisine ItalianCategory Lunch, Main DishServings 2Total Time 1 hr 30 mins
- Stir and cover. Cook over low-medium heat for 30 -45 minutes or until vegetables are very soft and cooked down.
EASY LOW CARB MINI EGGPLANT PIZZA RECIPE (VIDEO ...
From wholesomeyum.com
4.8/5 (22)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.
EGGPLANT PIZZA BITES {LOW-CARB, GLUTEN-FREE} - HEALTHY ...
From healthyrecipesblogs.com
5/5 (115)Calories 122 per servingCategory Appetizer
- 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.
EGGPLANT PIZZA - HALF YOUR PLATE
From halfyourplate.ca
Estimated Reading Time 40 secs
EGGPLANT PIZZA: DIRECTIONS, CALORIES, NUTRITION & MORE ...
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MINI EGGPLANT PIZZAS RECIPE | SPARKRECIPES - SPARKPEOPLE
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EGGPLANT PIZZA - EAT GOOD 4 LIFE | HEALTHY AND TASTY FOOD ...
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Reviews 53Estimated Reading Time 2 minsServings 20-24Total Time 40 mins
EGGPLANT PIZZAS - CLOSET COOKING
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Reviews 42Estimated Reading Time 5 minsServings 4Total Time 50 mins
MINI EGGPLANT PIZZAS | RECIPE WITH VIDEO | KITCHEN STORIES
From kitchenstories.com
4.5/5 (217)Calories 35 per servingCategory Snack
EGGPLANT PIZZAS - NUTRITION TO FIT
From nutritiontofit.com
5/5 (8)Total Time 42 minsCategory Appetizer, Main Course, Side Dish, SnackCalories 79 per serving
- Remove the top off the eggplant, then slice into 8 rounds. (You can remove the peel if you desire/ have picky eaters, but I left it on.)
- Place paper towels or clean, dry kitchen towel on a cutting board. Sprinkle cut sides of eggplant with salt and place on paper towels for at least 15 minutes. (This will draw out some of the moisture from the eggplant.) After 15-60 minutes, rinse the eggplant in water and pat dry with a paper towel or clean, dry kitchen towel.
EGGPLANT PIZZA RECIPE: HOW TO MAKE EGGPLANT PIZZA RECIPE ...
From recipes.timesofindia.com
4.5/5 (1)Total Time 20 minsCategory BrunchCalories 250 per serving
- Start by cutting the eggplants in thick slices and lay in on a paper towel. Season the eggplant with salt, then turn it over and sprinkle the other side with salt. Keep them aside for few minutes. Blot both the sides well with additional paper towel. It will make the eggplant sweat out the bitterness and would make them sweet.
- Then with the help of a brush, apply oil on both the sides of eggplant slices. Meanwhile, preheat the oven to 425’F and take out a baking sheet.
- Place the oiled eggplants in the baking sheet and place it in the oven, bake for 3 minutes. When eggplants turn brown and tender, turn them over and bake for another 3 minutes.
- Once both the sides are done, take them out and spread 1 tbsp. red chilli sauce on each eggplant slice. Then chop tomatoes and layer them on eggplant slices.
LOW-CARB EGGPLANT PIZZAS RECIPE - EATINGWELL
From eatingwell.com
5/5 (3)Total Time 40 minsCategory Healthy Pork Main Dish RecipesCalories 214 per serving
- Preheat oven to 375 degrees F. Sprinkle eggplant slices with salt; place on a paper-towel-lined plate and let stand for 10 minutes. Pat with a paper towel to remove excess moisture. Brush both sides with oil and sprinkle with pepper; place in a single layer on a parchment-paper-lined rimmed baking sheet. Bake until tender and lightly browned, 18 to 20 minutes. Remove from oven. Increase oven temperature to broil with rack about 6 inches from heat.
- Meanwhile, heat a medium nonstick skillet over medium-high. Add sausage and mushrooms and cook, stirring often, until the sausage is no longer pink and the mushrooms are tender and browned, about 6 minutes. Set aside.
- Spread marinara evenly over the eggplant slices (1 1/2 to 2 teaspoons each). Divide the sausage mixture evenly among the slices and sprinkle evenly with cheese. Broil until the cheese is melted and browned, about 3 minutes. Sprinkle with basil and serve immediately.
LOW-CARB EGGPLANT PIZZA BITES - GIMME DELICIOUS FOOD
From gimmedelicious.com
4.6/5 (14)Estimated Reading Time 1 minServings 4Total Time 35 mins
- Sprinkle the eggplant with the coarse salt, let sit on paper towels for 10-15 minutes and wipe dry.
- Preheat oven to 400F. In a small bow, combine the crushed garlic, olive oil, and italian seasoning, Brush the mixture onto both sides of the eggplant slices and bake for 15 minutes.
- Remove eggplant from oven and flip eggplant slices, top each slice with a tablespoon of marinara sauce, and a sprinkle of cheese. Return to oven and bake for another 10 minutes or until cheese is fully melted
EGGPLANT AND PANCETTA PIZZA | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (17)Total Time 37 minsCategory Main DishesCalories 820 per serving
- In a saucepan over medium heat, soften the onion and garlic in the oil. Add the tomatoes and simmer until they start to burst. With a potato masher, crush the tomatoes. Simmer for about 10 minutes. Season with salt and pepper.
- Meanwhile, in a non-stick skillet over medium heat, brown the eggplant slices in the oil, a few slices at a time. Set aside to drain on paper towel. Season with salt and pepper.
EGGPLANT PARMESAN PIZZA RECIPE - EATINGWELL
From eatingwell.com
Ratings 3Calories 348 per servingCategory Healthy Pizza Recipes
- Cut eggplant into 1/2-inch thick rounds. Grill, turning once, until marked and softened, 4 to 6 minutes. Let cool slightly, then thinly slice into strips. Reduce heat to low.
- Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
CHEESY EGGPLANT CRUST PIZZA RECIPE | MYRECIPES
From myrecipes.com
Total Time 1 hr
- 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.
LOW CARB EGGPLANT PIZZA - EATING BIRD FOOD
From eatingbirdfood.com
4.1/5 (96)Calories 331 per servingCategory Lunch/Dinner
- Cut eggplant: Slice the eggplant lengthwise, about 1/4-1/3 inch thick. Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
- Sauté: Meanwhile grab a skillet, add 1/2 Tablespoon olive oil and sauté the garlic and onion until soft (about 3-4 minutes). Season with salt and pepper. Add pizza sauce and spinach to the skillet and cook for 1-2 additional minutes until mixture is warm and spinach has wilted.
- Adding toppings: Remove the eggplant slices from the oven, top each with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted.
EASY KETO EGGPLANT PIZZA - LITTLE PINE KITCHEN
From thelittlepine.com
Ratings 13Category SnackCuisine AmericanEstimated Reading Time 6 mins
- Eggplant. Slice eggplant (1 large) into ½” slices. Now, sweat the eggplant, which can be done 1 of two ways:1. With salt: Place slices on a baking sheet lined with parchment paper and sprinkle with salt. Allow the eggplant to sweat for 10-12 minutes. Dab off the water with a paper towel, and repeat these steps on the other side.2. In the microwave: Place sliced eggplant on a paper towel-lined plate and cook on high for 5 minutes. You may need to do this in batches.
- Top + Bake. Add pizza sauce (1 cup), sprinkle with cheese (2 cups), then add your toppings. Bake in the preheated oven for 10 minutes, or until the cheese becomes golden brown around the edges. Serve warm and enjoy!
EASY EGGPLANT PIZZA BITES W/ SPINACH AND MUSHROOMS | …
From themediterraneandish.com
4.7/5 (46)Category Appetizer, DinnerCuisine ItalianCalories 179 per serving
- Season the eggplant with kosher salt on both sides (I used about 1 teaspoon). If you have the time, set the eggplant aside and let it “sweat” for about 20 to 30 minutes then wipe off the beads of water and any excess salt. If you don’t have the time, you can season the eggplant lightly with kosher salt and move on to the next step.
- Prepare a large sheet pan and brush it with extra virgin olive oil. Arrange the eggplant slices in one single layer. Brush the top of each eggplant slice generously with extra virgin olive oil.
- Bake on the middle rack of your heated oven for about 15 to 20 minutes or until the eggplant has softened, turning over halfway through.
EGGPLANT AND GARLIC PIZZA - A FAMILY FEAST®
From afamilyfeast.com
4/5 (2)Total Time 1 hr 7 minsEstimated Reading Time 5 mins
- Bring dough ball to room temperature on a floured pan. Cover dough ball with plastic and a dish towel and let sit in a warm place for 30 minutes.
- On a floured surface, flatten dough to a 12-14 inch round. Cover with plastic and dish towel again and let sit for another 30 minutes.
- Meanwhile, lay out slices of eggplant and liberally salt each side. This process draws out the bitterness of the eggplant. Let them sit on the counter for 30 minutes. You will see moisture being drawn out. After 30 minutes, rinse them under water to remove salt and bitter liquid.
- On a plate or in a bowl, mix the ½ cup of flour, salt and pepper. Then dip eggplant into this mixture, coating both sides. Shake off excess flour.
EGGPLANT PIZZA LOW CARB RECIPE - HEALTHY MAIN DISH RECIPE
From fitr365.com
Cuisine American, ItalianTotal Time 30 minsCategory Dinner, Lunch, Main CourseCalories 331 per serving
- Preheat oven to 400°F and line a baking sheet with parchment paper and drizzle it with olive oil.
- Wash and dry eggplant and cut into 1/2 inch thick slices. Spread slices apart on baking sheet and bake for 20 minutes.
- Remove from the oven and add toppings. Spoon on the marinara sauce (organic, no sugar added), add shredded cheese and pepperoni. Add extra toppings as desired -- chicken, bacon, ham, vegetables, mushrooms, olives, etc.
EGGPLANT AND CARAMELIZED ONION PIZZA - MY DARLING VEGAN
From mydarlingvegan.com
4.7/5 (3)Total Time 43 minsCategory Main DishCalories 221 per serving
- Combine yeast and warm water and set aside. Mix together flours and salt in a large bowl. Add olive oil and mix. While mixing, slowly add water/yeast mixture.
- Turn onto a floured surface and knead for 5 minutes. Place in a large oiled bowl, cover with a damp towel, and place in a warm area for 1 - 1½ hours, until doubled in size.
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Cuisine Italian, AmericanTotal Time 20 minsCategory Clean Dinners, Dinner, Dinner TonightCalories 292 per serving
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