Best 3 Eggplant And Tomato Pizza Recipes

Eggplant and tomato pizza is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. It is a great way to use up leftover eggplant and tomatoes, and it is also a healthy and vegetarian option. This flavorful pizza features a crispy crust topped with tender eggplant, juicy tomatoes, gooey cheese, and fresh herbs. The combination of textures and flavors in this dish is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE

Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste
3 large tomatoes, halved, cored and seeded
2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt

Steps:

Puree all the ingredients to form a sauce.
Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

EGGPLANT AND TOMATO PIZZA

Eggplant and Tomato Pizza image

Categories Tomato Bake Super Bowl Vegetarian Quick & Easy Eggplant Spring Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 cups 1/2-inch cubes Japanese eggplant (about 8 ounces)
1 medium onion, thinly sliced
1 10-ounce tube refrigerated pizza dough
8 ounces plum tomatoes, thinly sliced
3 tablespoons grated Parmesan cheese
3/4 teaspoon dried marjoram

Steps:

Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust. Arrange tomatoes over. Sprinkle with cheese and marjoram.
Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.

EGGPLANT, TOMATO, AND FONTINA PIZZA

Eggplant, Tomato, and Fontina Pizza image

Categories Cheese Tomato Vegetable Bake Vegetarian Mint Basil Eggplant Fontina Gourmet

Yield Makes 2 (10-inch) pizzas

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) eggplant, cut crosswise into 1/4-inch-thick slices
1 3/4 teaspoons salt
3/4 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
2 garlic cloves
10 ounces grape tomatoes (2 cups), quartered
5 tablespoons extra-virgin olive oil plus additional for brushing dough
Pizza dough
Flour for dredging
1/4 pound Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
Special Equipment
a pizza stone; parchment paper; a baking peel or rimless baking sheet

Steps:

Prepare pizza toppings:
Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes.
Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.
Preheat broiler.
Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. Brush both sides of slices with oil (about 4 tablespoons total) and form small stacks, then cut stacks into quarters. Arrange eggplant pieces in 1 layer in 2 shallow heavy baking pans and broil, 1 pan at a time, about 5 to 6 inches from heat, turning eggplant over once, until golden brown, 7 to 8 minutes per batch. Cool eggplant to room temperature.
Put pizza stone in lower third of oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
Assemble pizzas:
Do not punch down dough. Gently dredge 1 piece of dough in flour to coat, then transfer to a sheet of parchment paper set on baking peel or baking sheet. Holding 1 edge of floured dough in the air with both hands and letting bottom touch parchment, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch it to a round roughly 10 inches in diameter. Lay round on parchment and adjust shape as needed.
Discard any liquid exuded from tomatoes and toss tomatoes with remaining tablespoon oil and remaining 1/4 teaspoon salt in bowl. Brush dough round with oil and scatter half of eggplant, half of tomatoes, and half of cheese over it, leaving a 1-inch border around edge. Line up far edge of peel with far edge of pizza stone and tilt peel down, jerking it gently to start pizza moving. Slide pizza, along with parchment, onto stone and bake until crust is golden brown and cheese is bubbling, 12 to 15 minutes. Remove pizza from oven by sliding peel under paper. Transfer pizza to a cutting board and discard parchment.
While first pizza is baking, assemble second pizza on another sheet of parchment, then bake in same manner.

Tips:

To ensure the eggplant slices don't absorb too much oil during cooking, make sure they are sliced thinly and evenly.
Grilling the eggplant slices adds a smoky flavor to the pizza. You can also roast them in the oven for a healthier option.
Use a variety of tomatoes for the sauce, such as Roma, San Marzano, or cherry tomatoes, to add depth of flavor.
Feel free to customize the pizza with your favorite toppings. Some popular options include mozzarella cheese, basil, olives, and roasted peppers.
If you don't have pizza dough, you can use a pre-made crust or even a tortilla.

Conclusion:

Eggplant and tomato pizza is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover eggplant and tomatoes, and it's also a healthier alternative to traditional pizzas. With its smoky grilled eggplant, flavorful tomato sauce, and crispy crust, this pizza is sure to be a hit at your next party or gathering. So next time you're looking for a tasty and easy weeknight meal, give eggplant and tomato pizza a try!