Flourless Eggplant Pizza Food
FLOURLESS EGGPLANT PIZZA
Mini eggplant-based pizza rounds! Variations are limitless. I bake these at 6,000 feet in Tahoe, so you may want to bake longer if you're at sea level.
Provided by sarah margaret
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
- Bake eggplant rounds in preheated oven until hot, about 5 minutes.
- Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
- Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
- Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 13 g, Cholesterol 37.4 mg, Fat 19.1 g, Fiber 6.3 g, Protein 14.6 g, SaturatedFat 8.4 g, Sodium 717.6 mg, Sugar 5.9 g
EGGPLANT PIZZAS
Eggplant makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.
Provided by stacymariesmith
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 466 calories, Carbohydrate 44.5 g, Cholesterol 120.1 mg, Fat 23.5 g, Fiber 8.3 g, Protein 20 g, SaturatedFat 7.3 g, Sodium 1121 mg, Sugar 7.8 g
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.
FAKE OUT MINI PIZZAS (EGGPLANT)
Delicious and good for you, this eggplant recipe will taste and look like mini pizzas but without all the calories! Choose a longer thinner eggplant for best results-not a short, fat one.
Provided by pamela t.
Categories European
Time 25m
Yield 10 serving(s)
Number Of Ingredients 11
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.
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