Bonus Recipe Eggplant Bottomed Pizza Recipes

EASY EGGPLANT AND TOMATO PIZZA

Easy Eggplant and Tomato Pizza image

I would have never thought about putting eggplant on a pizza, but one day I had an extra one laying around and figured it wouldn't hurt to try! This is now a personal favorite. Great way to get your kids to eat some vegetables too.

Provided by Samantha

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

¾ medium eggplant, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried basil
1 medium tomato, chopped
1 (16 ounce) package refrigerated pizza dough
2 cups shredded mozzarella cheese

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place eggplant in a baking pan. Add 1 tablespoon olive oil, garlic powder, and basil; toss to coat.
Broil for 3 to 5 minutes, watching closely. Remove from the oven and mix in tomato. Put back in the oven and broil until eggplant is soft and just a bit golden brown, 3 to 5 minutes; be careful it doesn't burn. Remove from the oven and preheat to 450 degrees F (230 degrees C).
Grease a pizza pan or cookie sheet with remaining olive oil. Spread pizza dough to fit, using more dough for thick crust and less for thin. Sprinkle 1 cup mozzarella cheese on top of the dough, then the eggplant-tomato mixture, and finally remaining mozzarella.
Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 41.6 g, Cholesterol 24.1 mg, Fat 13.3 g, Fiber 3.7 g, Protein 16.7 g, SaturatedFat 4.5 g, Sodium 733.6 mg, Sugar 6.6 g

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

EGGPLANT-BOTTOMED PIZZA

Eggplant-Bottomed Pizza image

Saw this on Hungry Girl on Food Network this morning, episode: Ginormous Food. A great way to cut those carbs!

Provided by Sharon123

Categories < 60 Mins

Time 40m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 slices eggplants, patted dry (1/2 inch thick, cut lengthwise from a long eggplant)
1/4 cup canned crushed tomatoes
1/2 teaspoon chopped garlic
1 dash italian seasoning
2 tablespoons shredded part-skim mozzarella cheese
1/4 cup sliced mushrooms
2 tablespoons chopped bell peppers
2 tablespoons chopped onions
2 teaspoons low-fat parmesan cheese, grated

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 shredded Parmesan.
Enjoy!

Nutrition Facts : Calories 88.7, Fat 4.5, SaturatedFat 2.9, Cholesterol 17.8, Sodium 174.9, Carbohydrate 4.6, Fiber 0.9, Sugar 2, Protein 7.8

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