EGGPLANT PARMIGIANA PIZZA RECIPE - (4.5/5)
Provided by á-25967
Number Of Ingredients 8
Steps:
- Peel eggplant. Cut lengthwise and then cut each halve in two and slice in food processor. This should result in "half moon" shaped pieces. Dredge eggplant in egg and then the breadcrumbs. Saute eggplant for 1-2 minutes on each side. Layer crust with sauce, top with eggplant, add a little more sauce and then top with cheeses, making the feta the last layer. Cook at 400 degrees for about 20 minutes. NOTE: I prepare the eggplant ahead of time.
EGGPLANT PIZZA
In a pathetic attempt to make eggplant parmigiana, I created this instead. It's very easy and uses basic ingredients that are probably already in your kitchen. I've made it about a dozen times in the past few months and my husband loves it. It's a very flexible recipe and I've tried it a few different ways already and it always tastes great and surprisingly like pizza. Goes well with any pasta dish or risotto.
Provided by California Girl in
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 375 degrees. Lightly oil a oven-safe dish. Wash and cut the eggplant into 1/2 inch slices. Place the eggplant slices evenly in the dish.
- Mix the oil, garlic, basil, and oregano and drizzle over the eggplant evenly. Bake for 25-35 minutes, until the eggplants begin to brown. Remove from oven.
- Flip over each slice of eggplant. Place cheese on top of each slice, then cover all the slices evenly with tomato sauce. Return to oven.
- Cook for another 15-20 minutes until the cheese is melting and bubbling. Remove from oven. Serve alone or with pasta or risotto.
EGGPLANT PARMIGIANA
I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h45m
Yield 4 and 6 servings
Number Of Ingredients 20
Steps:
- For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
- For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
- Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
- In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
- Preheat oven to 350 degrees F.
- To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!
EGGPLANT PARMIGIANA
This recipe comes form The Canberra Times Sunday Magazine and LeggyPeggy says it is 'divine'. It's very easy and yummy. I didn't have any fresh herbs when I made the sauce, so used dried ones. I just shook them into the sauce until I thought that it smelled nice and looked like a nice consistency. Not very scientific, I know. Although it is very yummy as is, next time I make it I intend to grill, rather than fry, the eggplant just so's I don't ingest quite so much olive oil. The introduction to the recipe mentions eggplant's propensity to absorb all available oil and although I squeezed the slices between paper towel to remove some of the oil, there still seemed to be a fair bit. And I used parmesan cheese rather than the grana padano. I think grilling the eggplant will give it a slightly different, but still very yummy, flavour. And I didn't peel the eggplant. I like my food to be visually pleasing as well as yummy and I think the glossy, dark skin is very nice to look at. Happy eating!
Provided by Russian Black
Categories < 4 Hours
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle the eggplant slices lightly with the salt and let the juices disgorge for about half-an-hour. Pat the slices dry. Dust lightly with seasoned plain flour and then brown in olive oil in a non-stick frypan. You will need to do this in batches.
- For the tomato sauce:.
- Heat 2 tbsp olive oil in a medium saucepan. Add a finely chopped onion and saute until the onion is transparent. Add 2 finely chopped cloves garlic and saute for a minute. Add 1 400g can Italian diced tomatoes, 2 tbsp fresh thyme, chopped and 1 tbsp parsley, chopped. Grind in black pepper, add half a teaspoon of salt and a pinch of sugar. Simmer for 10 minutes, covered.
- To assemble:.
- Preheat oven to 180°C Lightly grease a baking dish with olive oil. Place a layer of eggplant over the bottom. Top with some tomato sauce and then dot with mozzarella slices. Continue layering until all the eggplant is used up. The last layer should be tomato sauce and mozzarella. Sprinkle with the grated grana padano or parmesan. Drizzle the top lightly with olive oil and bake for about 25 minutes.
Nutrition Facts : Calories 166.8, Fat 7.5, SaturatedFat 1.1, Sodium 515, Carbohydrate 25.6, Fiber 11.3, Sugar 11.4, Protein 4
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
TRADITIONAL EGGPLANT PARMIGIANA
Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 10
Steps:
- In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
- Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
- In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
- Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
- Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
- Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g
EGGPLANT PARMESAN PIZZA OR THE YUMMIEST PIZZA EVER!
The title says it all. Im told that this is a staple in New York but I've yet to experience it. If making the pizza dough from scratch try recipe #56219--it's very yummy!
Provided by Jazmina
Categories Lunch/Snacks
Time 2h30m
Yield 2 pizzas, 6-8 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 252.9, Fat 23.7, SaturatedFat 5.5, Cholesterol 18.4, Sodium 182.3, Carbohydrate 4.9, Fiber 2.6, Sugar 2, Protein 6.5
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- Remove the ends of the eggplant, then cut into 1/8″ slices. You'll want about 8-10 slices. Place the eggplant in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle a thin layer of grated Parmigiano cheese evenly over the top, season with salt and pepper. Bake until the eggplant has wilted slightly and the parmesan is very lightly browned about 10-15 minutes.
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