Amazing Eggplant Zucchini Parmesan Pizza Food

DEEP-DISH PIZZA WITH ZUCCHINI, ONION, AND EGGPLANT

Steps:

• Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
• Brush a 14-inch round deep-dish pizza pan with ½ tablespoon olive oil.
• Starting in the middle and using your fingertips, press the dough evenly to cover the bottom and about 2 inches up the sides of the pan.
• Cover the pan with plastic wrap or a clean kitchen towel and let dough rise in the pan for 15-20 minutes.
• Meanwhile, in a large skillet over med-high heat, warm the remaining 2 tablespoons oil; swirl pan to coat.
• Add in garlic and onion; stir/saute 3 minutes, until soft but not brown.
• Add in the zucchini and eggplant; continue to saute/stir until the vegetables are crisp-tender and beginning to brown at the edges, about 8 minutes.
• Season with salt and pepper; remove pan from heat and set aside to cool slightly.
• Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
• Lay half of the mozzarella slices over the pizza dough, overlapping them to cover the dough completely.
• Scatter the cooked vegetables over the top.
• Place the rest of the mozzarella over the top.
• Ladle the tomato sauce evenly over the mozzarella; sprinkle with parmesan cheese.
• Place pizza in the oven on the baking stone and decrease heat to 450°.
• Bake about 30 minutes, until the crust is crisp and a deep golden brown and the cheese is golden.
• Remove pizza from oven and place on a wire rack to cool 5-7 minutes.
• Use a knife to loosen the crust from the sides of the pan; cut pizza into large wedges and then slide a metal spatula under the bottom of the crust to remove and lift out wedges; serve immediately.

VEGAN EGGPLANT PARMESAN SHEET PAN PIZZA

Steps:

• Preheat the oven to 400 degrees(F).
• Put the cubed eggplant, grape tomatoes, onions, garlic and thyme on a large sheet pan.
• Drizzle with the olive oil and a few pinches of salt and pepper. Toss to coat the veggies. Roast them for 40-45 minutes or until they are soft and starting to brown.
• Remove from the oven, then turn the oven up to 450 degrees(F).
• Let the veggies cool for a few minutes, then remove the thyme sprigs and add everything else to a food processor.
• Then add the tomato paste, lemon juice, balsamic, agave or sugar, oregano, basil, red pepper and a pinch of salt to the food processor.
• Pulse the food processor until the puree is smooth, but still has a little texture.
• Now, press your pizza dough out evenly on to an oiled sheet pan, I just use the same sheet pan I roasted the veggies on. I put 1 1/2-2 pounds of dough, this will just depend on how thick you want your pizza.
• Now, spread the pizza sauce out evenly on the dough. Then top that with the eggplant puree and spread that out. Top that with the vegan cheeses.
• Bake for about 15 minutes or until the dough is brown and the cheese is as melted as it can get.
• Remove from the oven, top with fresh basil and more red pepper if desired. Cut into to squares and serve!

AMAZING EGGPLANT ZUCCHINI PARMESAN PIZZA

Steps:

• Preheat oven to 400 degrees.
• Place zucchini and eggplant in a single layer on 2 baking sheets that have been coated with cooking spray.
• Lightly coat eggplant and zucchini with cooking spray as well.
• Bake at 400 degrees for 15 minutes on each side or until tender and lightly browned.
• Increase oven temperature to 425 degrees.
• Place the pizza crust on a baking sheet.
• Spread marinara sauce over crust, leaving a one-inch border.
• Layer the veggies over the sauce and top with remaining ingredients.
• Bake at 425 degrees for 10 minutes.
• Let stand 5 minutes before slicing.

LIGHT EGGPLANT / ZUCCHINI PARMIGIANA

Steps:

• Slice you eggplants or zucchini in 1/4 inch thick slices.
• Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
• Turn on your oven to high broil.
• Coat with oil the eggplants or zucchini in the bowl with your hands.
• Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
• Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
• Spread parmesan on it and press some cheese between the layers.
• Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
• Bake 30 minutes 350°F/180°C.
• This is usually served warm but in summer it is delicious cold with some bread!

EGGPLANT (AUBERGINE) PARMESAN PIZZA

Steps:

• Preheat oven to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.
• Dip eggplant slices into eggwhite, then breadcrumbs.
• Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
• Increase oven to 400º.
• Top pizza crust with pasta sauce, eggplant, and cheeses. Bake 10-15 minutes.

EGGPLANT PARMESAN PIZZA OR THE YUMMIEST PIZZA EVER!

Steps:

• Peel eggplant and cut into 1 inch round circles. Lay single file on baking sheet and lightly salt to coat eggplant. Place 2nd baking sheet on top of eggplants and weight down top with a couple cans of whatever you have in the cupboard. Let sit for about 2 hours, at this point liquid will have gathered at the bottom of the sheets (this is the bitter). Once the 2 hours have past rinse off the eggplant and pat dry.
• If you are making pizza dough you can start the eggplants at the same time, that way they will both be ready for the next stage together.
• Prepare 1-2 pizza shells, cover with your favorite tomato sauce.
• Take your rinsed and dried eggplant and coat in flour, heat a small sauce pan and add the 1/2 cup of oil. Once hot begin deep frying the eggplant slices until golden brown, place on paper towel to get rid of excess oil. once your eggplants are finished your ready to finish the pizza.
• Layer with eggplants, mozzarella & Parmesan. Or leave out cheese for a Vegan version.
• Bake in a 375°F oven until pizza shell and cheese is golden brown.
• Serve with a nice green salad and enjoy!