Mini Eggplant Crust Pizzas Food
EASY MINI NO-CRUST EGGPLANT PIZZAS
My eggplant parmesan shortcuts finally ended up here. It's the easiest way to make eggplant that my kids will eat.
Provided by Nado2003
Categories Weeknight
Time 25m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 68.5, Fat 2.8, SaturatedFat 1.4, Cholesterol 7.8, Sodium 147.8, Carbohydrate 8.3, Fiber 3.7, Sugar 4.1, Protein 3.4
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
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