EGGPLANT CHIPS
Provided by Food Network Kitchen
Time 1h10m
Number Of Ingredients 1
Steps:
- Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.
EGGPLANT (AUBERGINE) AND MUSHROOM PIZZA
Prep time is soaking and roasting time for eggplant, as well as the average rising time for pizza crust.
Provided by spatchcock
Categories Grains
Time 1h53m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
- Rinse and pat dry.
- Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
- Let cool.
- Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
- Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
- Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
- Season with salt and pepper.
- Follow baking directions for pizza dough.
Nutrition Facts : Calories 57.8, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.6, Sodium 697, Carbohydrate 8.5, Fiber 4.5, Sugar 3.5, Protein 3.8
EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.
Provided by DeSouter
Categories Vegetable
Time 20m
Yield 10 fritters
Number Of Ingredients 9
Steps:
- Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
- Cut across into 3/4" chunks.
- Steam eggplant chunks for 10 minutes and cool slightly.
- Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
- Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
- Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
- You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
- Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
- Stir to mix well.
- Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
- Cook for five minutes on each side.
- Remove to a towel-lined plate to drain.
- Place in a warm oven if you are not ready to serve them immediately.
EGGPLANT (AUBERGINE) PATTIES
Make and share this Eggplant (Aubergine) Patties recipe from Food.com.
Provided by karen
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant and cut into small pieces.
- Boil in salted water until tender.
- Drain well and mash.
- Stir in all other ingredients.
- Spray non-stick skillet with cooking spray, or add a small amount of oil.
- Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.
EGGPLANT AU GRATIN
From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.
CRISP EGGPLANT (AUBERGINE) CHIPS
Found this in Gourmets 50th Anniversary Addition, September 2006. I love chips made from veggies other than potatoes, they are always a surprising treat. Haven't made these yet, but I can just tell that they'll be great!!
Provided by Mrs Goodall
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together sugar, cornstarch, panko and salt in a wide shallow bowl.
- Cut eggplant crosswise into paper thin round slices with an adjustable blade slicer (a mandoline).
- Fill a deep 10-12 inch heavy skillet (preferably cast iron) halfway with oil and heat over moderate heat until it registers 360 degrees on a thermometer.
- Dredge one fourth of slices in cornstarch mixture, tossing until throrougly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
- Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes.
- Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
- Coat and fry remaining slices in 3 batches in same manner, returning oil to 350 degrees between batches.
- Chisps will crisp as they cool.
- Serve at room temperature.
- Chips can be made up to 2 hours ahead and kept at room temperature.
Nutrition Facts : Calories 1105.3, Fat 110, SaturatedFat 14.3, Sodium 230.2, Carbohydrate 30.4, Fiber 2.2, Sugar 9.8, Protein 2.8
EGGPLANT (AUBERGINE) PARMESAN PIZZA
I love eggplant parmesan and I love pizza, so I thought, why not? This is really good, just serve with a side salad for a complete meal.
Provided by KelBel
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 127.9, Fat 5.4, SaturatedFat 2.7, Cholesterol 14.5, Sodium 407.2, Carbohydrate 13.3, Fiber 3.1, Sugar 4.8, Protein 7
SICILIAN DEEP DISH EGGPLANT (AUBERGINE) PIZZA
There is a lot of flavor in this delicious pizza, and since the recipe was found in Cooking Light Annual Recipes for 1999, it's not loaded with fat. I'm sure you could add some of your favorite pizza toppings, like pepperoni, red pepper flakes, olives, etc. to make even better.
Provided by Geema
Categories Savory Pies
Time 2h30m
Yield 2 pizzas
Number Of Ingredients 19
Steps:
- Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
- Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
- Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
- Turn dough out onto a lightly floured surface.
- Knead until smooth and elastic (about 5 minutes).
- Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; divide dough in half.
- Roll each half of dough into a 11 inch circle on a lightly floured surface.
- Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
- Press dough up the sides of the pan.
- Cover and let rise until puffy-- about 30 minutes.
- Preheat oven to 375°F.
- Combine eggplant and next 3 ingredients.
- Place eggplant mixture on a jelly roll pan, spreading evenly.
- Bake at 375°F for 30 minutes, or until tender.
- Remove eggplant from oven and increase oven temperature to 400°F.
- Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
- Top with cheese.
- Bake at 400°F for 30 minutes or until crusts are lightly browned.
Nutrition Facts : Calories 1346, Fat 43.9, SaturatedFat 17.4, Cholesterol 88.5, Sodium 2418.9, Carbohydrate 188.8, Fiber 19, Sugar 18.6, Protein 51.5
EGGPLANT (AUBERGINE) PIZZA CHIPS
Make and share this Eggplant (Aubergine) Pizza Chips recipe from Food.com.
Provided by lilkittykt
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, in a shallow dish, beat the eggs with the water and the pepper, place the bread crumbs in another shallow dish, line 2 large baking sheets with aluminum foil and coat generously with nonstick cooking spray; set aside.
- Dip each eggplant round in the egg mixture, then in the bread crumbs, coating completely, place on the baking sheets in a single layer, then spray the tops with nonstick cooking spray, bake for 15 minutes, then turn the slices over and spray the other side with the nonstick cooking spray; bake for 15 more minutes.
- Remove from the oven and place about 1 TBS spaghetti sauce on each, sprinkle evenly with mozarella cheese and return to the oven for 4-5 more minutes, or until the sauce is bubbly and the cheese is melted.
Nutrition Facts : Calories 142.8, Fat 4.7, SaturatedFat 2.1, Cholesterol 62.1, Sodium 436.5, Carbohydrate 17.3, Fiber 3.3, Sugar 2.9, Protein 8.4
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EGGPLANT CHIPS (SUPER CRISP + EASY!) - LITTLE PINE KITCHEN
From thelittlepine.com
Reviews 6Category SnackCuisine AmericanTotal Time 30 mins
- Slice chinese eggplants (2) using a mandolin, or as thinly and evenly as possible using a sharp knife - slices should be around 3" thick.
- Toss eggplant in a colander and sprinkle with salt. Allow the eggplant to sit for 15 minutes, then rinse off with water.
BEST EGGPLANT PIZZA RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (51)Calories 179 per servingCategory Appetizer, Dinner
- Season the eggplant with kosher salt on both sides (I used about 1 teaspoon). If you have the time, set the eggplant aside and let it “sweat” for about 20 to 30 minutes then wipe off the beads of water and any excess salt. If you don’t have the time, you can season the eggplant lightly with kosher salt and move on to the next step.
- Prepare a large sheet pan and brush it with extra virgin olive oil. Arrange the eggplant slices in one single layer. Brush the top of each eggplant slice generously with extra virgin olive oil.
- Bake on the middle rack of your heated oven for about 15 to 20 minutes or until the eggplant has softened, turning over halfway through.
LOW CARB EGGPLANT PIZZA - EATING BIRD FOOD
From eatingbirdfood.com
4.2/5 (125)Calories 331 per servingCategory Lunch/Dinner
- Cut eggplant: Slice the eggplant lengthwise, about 1/4-1/3 inch thick. Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
- Sauté: Meanwhile grab a skillet, add 1/2 Tablespoon olive oil and sauté the garlic and onion until soft (about 3-4 minutes). Season with salt and pepper. Add pizza sauce and spinach to the skillet and cook for 1-2 additional minutes until mixture is warm and spinach has wilted.
- Adding toppings: Remove the eggplant slices from the oven, top each with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted.
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