Cheesy Eggplant Crusted Pizza Food

CHEESY EGGPLANT PIZZA RECIPE BY TASTY

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!

CHEESY EGGPLANT-CRUSTED PIZZA

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.

MINI EGGPLANT CRUST PIZZAS

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 with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

CHEESY EGGPLANT PIZZA

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.

CHEESY BAKED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
• Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
• Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.