Easy Mini No Crust Eggplant Pizzas Food

EGGPLANT PIZZAS

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.

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!

FAKE OUT MINI PIZZAS (EGGPLANT)

Steps:

• Peel eggplant and cut it into rounds the short way (width-wise) slices should be about ¼ " thick.
• Place slices on paper towels. Salt the eggplant and set aside. This allows the eggplant to "sweat.".
• Mix the two cheeses together. Set aside.
• Meanwhile mix pizza sauce with basil, oregano, garlic, salt and pepper.
• Heat oven to 350°F.
• After 10 minutes, use a paper towel to dab at eggplant. The slices should not be wet.
• Arrange eggplant rounds on a cookie sheet sprayed with cooking spray. Ladle a spoonful of pizza sauce on each slice. Spread out almost to the edges (like you would a pizza).
• Top with a few pieces of mushroom and tomatoes; top with cheese mixture.
• Bake at 350F about 12-15 minutes until cheese is melted. Keep an eye on this as ovens vary.
• Cut basil into chiffonade (long, thin strips) and top each "pizza".
• If desired, build your "pizza" creation using whatever veggies you prefer. This recipe was designed for a contest, hence the ingredients of canned tomatoes and mushrooms.

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.

EASY MINI NO-CRUST EGGPLANT PIZZAS

Steps:

• Preheat oven to 400 degrees.
• Cover shallow metal pan with reynolds non stick aluminum paper (easy clean up).
• Spray non stick paper with oil (because this stuff is sticky).
• Slice eggplants on the bias about 1/4" thick.
• Place slices on pan, sides not touching.
• Top with red sauce.
• Top with shredded cheese.
• Bake about 10-15 minutes until bubbly and eggplant slices are cooked.
• Serve hot or cold.