MINI EGGPLANT PIZZETTES RECIPE - (4.8/5)
Provided by LFritz527
Number Of Ingredients 7
Steps:
- Directions Preheat the oven or toaster oven to 425 degrees. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6-8 minutes, turning once. Spread 1 Tbs. of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon and shredded cheese. Bake until the cheese melts, 3-5 minutes. Serve hot. Yield: 4 servings
MINI EGGPLANT PARMESAN
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
- For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
- Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
- Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.
PIZZETTES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 1h40m
Yield 24 mini pizzettes
Number Of Ingredients 10
Steps:
- In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
- Preheat the oven to 475 degrees F.
- Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
- While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.
Nutrition Facts : Calories 91, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 334 milligrams, Carbohydrate 11 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 2 grams
MINI EGGPLANT PIZZETTES
In the mood for pizza? Try this great lunchtime recipe.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon (optional) and shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 9.4 g, Cholesterol 19.1 mg, Fat 9 g, Fiber 3.1 g, Protein 8.9 g, SaturatedFat 2.7 g, Sodium 705.3 mg, Sugar 5.2 g
MINI EGGPLANT PIZZETTES
In the mood for pizza? Try this great lunchtime recipe.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon (optional) and shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 9.4 g, Cholesterol 19.1 mg, Fat 9 g, Fiber 3.1 g, Protein 8.9 g, SaturatedFat 2.7 g, Sodium 705.3 mg, Sugar 5.2 g
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