Cheesy Eggplant Pizza Recipes

CHEESY EGGPLANT-CRUSTED PIZZA

Cheesy Eggplant-Crusted Pizza image

Make and share this Cheesy Eggplant-Crusted Pizza recipe from Food.com.

Provided by EFW5279

Categories Free Of...

Time 1h20m

Yield 6 slices, 3 serving(s)

Number Of Ingredients 10

Ingredients

1 large eggplant, cut into 1/4-in . slices
1 1/2 teaspoons kosher salt
6 ounces parmesan cheese, grated (about 1 1/2 cups)
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, minced
4 ounces mozzarella cheese, shredded (about 1 cup)
2 tablespoons crumbled feta cheese
2 tablespoons ricotta cheese
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh basil leaf

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.

Nutrition Facts : Calories 466.1, Fat 30.6, SaturatedFat 17.4, Cholesterol 93.3, Sodium 2386.5, Carbohydrate 14.6, Fiber 6.3, Sugar 5.7, Protein 34.6

CHEESY EGGPLANT PIZZA

Cheesy Eggplant Pizza image

A delicious vegetarian substitute for pizza, using eggplant as the crust and a delicious sun-dried tomato sauce. The topping choices are endless! Serve with a side salad.

Provided by MUTHERMCREE

Time 1h50m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup sun-dried tomatoes (not oil-packed)
½ cup water
1 teaspoon oil, or as needed
1 large egg
2 tablespoons water
1 medium eggplant, sliced into 1-inch rounds
2 cups bread crumbs
2 tablespoons butter
½ large onion, sliced
1 tablespoon molasses
3 leaves fresh basil, chopped
1 cup crumbled goat cheese
1 cup shredded mozzarella cheese
1 medium tomato, sliced

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.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 58.9 g, Cholesterol 107.5 mg, Fat 26.5 g, Fiber 8.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 958.2 mg, Sugar 14.8 g

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