Best 15 Eggplant Pizza Recipes

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Eggplant pizza is a delicious and healthy alternative to traditional pizza. It is made with a base of grilled or roasted eggplant slices instead of pizza dough, which makes it lower in carbohydrates and calories. Eggplant pizza is also a great way to sneak in some extra vegetables into your diet. It can be topped with a variety of ingredients, such as tomato sauce, cheese, vegetables, and meat, making it a versatile dish that can be customized to suit your taste. Whether you are looking for a healthier pizza option or simply want to try something new, eggplant pizza is a great choice.

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

CHEESY EGGPLANT PIZZA RECIPE BY TASTY



Cheesy Eggplant Pizza Recipe by Tasty image

Here's what you need: large globe eggplant, salt, olive oil, mozzarella cheese, cheddar cheese, marinara sauce, parmesan cheese, fresh basil, garlic powder, salt, pepper, red pepper flakes

Provided by Merle O'Neal

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 12

1 large globe eggplant
salt, to taste
olive oil
2 cups mozzarella cheese
1 cup cheddar cheese
1 jar marinara sauce
½ cup parmesan cheese
¼ cup fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes

Steps:

  • Slice the eggplant into ½-inch (1 cm) pieces.
  • Salt the slices and leave them to "sweat" for 20 minutes then wipe them off.
  • Preheat oven to 350°F (180˚C).
  • Slather each slice with olive oil.
  • Bake for 25 minutes.
  • In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
  • Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
  • Sprinkle mozzarella and cheddar on each slice.
  • Put the slices back in the oven for 1-2 minutes to melt the cheese.
  • Allow to cool before serving.
  • Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 23 grams, Fat 30 grams, Fiber 5 grams, Protein 28 grams, Sugar 9 grams

EGGPLANT PIZZA



Eggplant Pizza image

Provided by Geoffrey Selling

Categories     Cheese     Vegetable     Bake     Dinner     Lunch     Mozzarella     Parmesan     Eggplant     Fall     Summer     Gourmet     Pennsylvania     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 13

1 large eggplant (1 1/4 pound)
About 3 tablespoons olive oil
For dough
1 (1/4-ounce) package fast-acting yeast
2/3 cup warm water (110-115°F.)
1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
3 ounces grated mozzarella (3/4 cup)
3/4 ounces grated Asiago or Parmesan (1/4 cup)
2 tablespoons olive oil
2 tablespoons minced garlic
1/2 teaspoon dried hot red pepper flakes

Steps:

  • Broil eggplant:
  • Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side.
  • Make dough:
  • Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface 5 minutes. Put in an oiled large bowl and turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowest rack of oven (remove other racks) and preheat oven to 500°F.
  • Dust dough with flour on a floured surface, then shape and stretch into a 12- to 13-inch round. Sprinkle a baker's peel generously with flour and carefully transfer dough to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
  • Assemble pizza:
  • Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant.
  • Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back peel to transfer to stone (do not move pizza) and bake until dough is crisp and browned, 12 to 15 minutes. Slide peel under pizza to remove from oven.

EGGPLANT PIZZA



Eggplant Pizza image

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

1 -2 eggplant
1 -3 tablespoon olive oil
3 garlic cloves, chopped (or 1 tsp. minced garlic)
1/2 teaspoon basil
1/2 teaspoon oregano
1 (16 ounce) jar tomato sauce
1 cup cheese (the kind and amount is up to you!)

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.

GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES



Grilled Pizza With Grilled Eggplant and Cherry Tomatoes image

The grilled eggplant slices are equally good on their own, or use them instead of crusts for "eggplant pizzas" (see variation below). The slices have to be thick, so that you get a creamy interior with a charred exterior. If they're too thin, they'll just burn.

Provided by Martha Rose Shulman

Categories     pizza and calzones, main course

Time 40m

Yield 3 10-inch pizzas

Number Of Ingredients 11

1 large or 2 long Asian eggplants, cut into rounds 3/4¾ -inch thick rounds
Vinaigrette dressing
Extra virgin olive oil (about 3 tablespoons)
Salt
3 10-inch pizza crusts (1 recipe)
3/4¾ cup marinara sauce
1 box cherry tomatoes, cut in half along the equator
Hot red pepper flakes
1 tablespoon fresh thyme leaves or dried oregano
3 ounces crumbled feta, 2 ounces freshly grated Parmesan, or 5 ounces mozzarella, shredded if fresh, sliced if low-moisture
1 bunch fresh basil, torn into pieces or cut into wide strips if the leaves are big

Steps:

  • Prepare a hot grill. If you wish, marinate the eggplant slices in a vinaigrette dressing for 15 minutes before grilling (this is an optional step). Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Brush the eggplant slices lightly with olive oil and season with salt. Place on the hot grill, not quite directly over the hottest heat, and grill for about 5 minutes, until charred. Turn the pieces over and grill for another 5 minutes. If they are getting too black too quickly, move away from the direct heat. They need to cook long enough so that they're charred on the outside and creamy and soft in the middle. Remove from the heat and cut into bite-size wedges. Set aside.
  • Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
  • Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
  • Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4¼ cup). Arrange eggplant pieces and cherry tomatoes, cut side up or down, on top of the marinara sauce. Sprinkle with hot red pepper flakes and thyme or oregano. Season with salt and pepper if desired. Dot with feta or mozzarella or sprinkle with Parmesan. Drizzle on a little more olive oil.
  • Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza; the top should be hot. If you feel that it needs more time but the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.

GRILLED LAVASH PIZZA WITH SPICY HUMMUS, GRILLED EGGPLANT, FETA, RED CHILE OIL, AND MINT



Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint image

Provided by Bobby Flay

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 22

1 soft lavash bread
Olive oil
2 small Japanese eggplants, halved
Salt and freshly ground black pepper
Spicy Hummus, recipe follows
12 ounces crumbled feta cheese
Red Chile Oil, recipe follows
Chopped fresh mint, for garnish
1 1/2 cups dried chickpeas, cooked until soft
2 cloves garlic, chopped
1/4 cup tahini
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 lemon, juiced
1/2 cup to 3/4 cup olive oil
Salt and freshly ground pepper
3 tablespoons chopped parsley leaves
2 ancho chiles, stemmed and chopped
1 New Mexican red chili, stemmed and chopped
1 teaspoon chile de arbol powder
1 cup canola oil
Salt

Steps:

  • Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
  • Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
  • Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
  • Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.

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

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, 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

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.

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

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.

GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA



Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina image

Categories     Cheese     Vegetarian     Eggplant     Zucchini     Summer     Grill/Barbecue     Parsley     Oregano     Fontina     Bon Appétit

Yield Makes 3 medium pizzas

Number Of Ingredients 17

Dough
1 1/4 cups warm water (105°F to 115°F)
1 envelope (1/4 ounce) active dry yeast
Generous pinch of sugar
3 1/4 to 3 3/4 cups all purpose flour, divided
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons coarse kosher salt
Topping
3 medium zucchini (about 1 pound total), trimmed, cut lengthwise into 1/4-inch-thick slices
2 small eggplants (about 1 1/2 pounds total), cut lengthwise into 1/4-inch-thick slices
3/4 cup (about) extra-virgin olive oil, divided
3/4 cup purchased black-olive tapenade* (about 5 1/2 ounces)
3 tablespoons minced fresh marjoram or fresh oregano
3/4 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsely grated Fontina cheese
1 cup freshly grated Pecorino Romano cheese
1/2 cup chopped fresh Italian parsley

Steps:

  • For dough:
  • Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
  • Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  • Meanwhile, for topping:
  • Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
  • If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
  • Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
  • Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
  • *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.

EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA



Eggplant (Aubergine) Mushroom Feta Pesto Pizza image

Make and share this Eggplant (Aubergine) Mushroom Feta Pesto Pizza recipe from Food.com.

Provided by Julesong

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large thin prepared pizza crust (like Boboli)
1 teaspoon olive oil
3 tablespoons prepared pesto sauce
1 1/2 cups peeled and sliced eggplants, in pieces about 1/4 inch thick
2 cups thinly-sliced mushrooms
1 1/4 cups crumbled feta cheese
salt & freshly ground black pepper, to taste
red pepper flakes, for garnish (optional)

Steps:

  • Place the oven rack on the middle rung; preheat oven to 450 degrees F.
  • If your pizza crust is unbaked, pre-bake it for 5 minutes.
  • Combine the olive oil and pesto, then spread crust with the mixture.
  • Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
  • Season the pizza with salt and freshly ground pepper, to taste.
  • Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
  • Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

GRILLED EGGPLANT PIZZA SANDWICHES



Grilled Eggplant Pizza Sandwiches image

Dinner ready in 30 minutes! Enjoy this flavorful sandwich that's filled with grilled vegetables and pizza sauce.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 8

8 (3/4-inch-thick) slices eggplant
4 (1/4-inch-thick) slices sweet onion
1 medium zucchini, cut lengthwise into 1/4-inch slices
3 tablespoons olive oil
1/4 teaspoon salt
1 (8-oz.) can pizza sauce
8 (1/2-inch-thick) slices Italian or sourdough bread, toasted
4 (1 1/2-oz.) slices mozzarella cheese

Steps:

  • Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.
  • Meanwhile, heat pizza sauce in small saucepan until hot.
  • Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.

Nutrition Facts : Calories 380, Carbohydrate 48 g, Cholesterol 25 mg, Fat 1/2, Fiber 7 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 10 g

EGGPLANT, PESTO, AND GOAT-CHEESE PIZZA



Eggplant, Pesto, and Goat-Cheese Pizza image

This Pizza recipe came from Yahoo! Food with some alterations by me. I used a Premade Boboli-style Pizza Crust instead. I also think the pesto would be better spead under the eggplant or maybe even without it at all. I loved the eggplant so much I thought the pesto and cheese overpowered it. See what you think? On the matter of pizza dough and pesto it recommennded store-bought or homemade again - your preference.

Provided by Chef kittiekitsch

Categories     < 60 Mins

Time 38m

Yield 4-8 serving(s)

Number Of Ingredients 9

7 1/2 tablespoons olive oil, as needed
1 -1 1/2 lb eggplant, cut into 1/4-inch thick slices
3/4 teaspoon salt
1 lb pizza dough
3 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
1/2 cup grated parmesan cheese
1/2 cup pesto sauce

Steps:

  • Heat the oven to 450 degrees F.
  • In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
  • Season the eggplant with the salt.
  • Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
  • Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
  • Meanwhile, oil a 14-inch pizza pan or large baking sheet.
  • Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
  • Arrange the eggplant slices on the pizza crust.
  • Sprinkle the garlic and pepper over the top.
  • Bake for 12 minutes.
  • Put the slices of goat cheese on the pizza.
  • Sprinkle with the Parmesan, and then dot with the pesto.
  • Bake until the cheese begins to turn golden, about 15 minutes.

Nutrition Facts : Calories 463.7, Fat 41.8, SaturatedFat 14.5, Cholesterol 44.6, Sodium 849.4, Carbohydrate 9, Fiber 4, Sugar 3.9, Protein 15.3

AUBERGINE (EGGPLANT) AND POTATO PIZZA



Aubergine (Eggplant) and Potato Pizza image

Make and share this Aubergine (Eggplant) and Potato Pizza recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon cumin seed, lightly crushed
8 tablespoons olive oil
1 red chile, deseeded and chopped
1 large aubergine, sliced thinly
200 g new potatoes, thinly sliced
2 (175 g) pizza crust mix
200 ml sour cream
1/4 cup fresh coriander, chopped
chili flakes, to serve

Steps:

  • Heat oven to 220C/425°F.
  • Mix together the potato, aubergine, oil and chilli and leave to stand.
  • make up the pizza bases according to the packet and roll into 2x23 cm circles.
  • Place on baking trays and top with the potato mix. Leave to rise covered for 15 minutes.
  • Bake for 20 mins until crisp and golden.
  • Cut the pizzas into wedges and top with the sour cream, chilli flakes and coriander.

GRILLED TOMATO-EGGPLANT PIZZA



GRILLED TOMATO-EGGPLANT PIZZA image

Categories     Vegetable

Number Of Ingredients 9

1 medium eggplant, cut in 3/4-inch thick slices
5 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pre-baked, whole-wheat pizza crust (10 ounces) or 4 whole-wheat pitas
1 can (8 ounces) diced tomatoes with garlic and basil, drained
1 can (2 1/4 ounces) chopped black olives with jalapeños
1/2 cup shredded mozzarella or crumbled feta cheese, or a combination of both
1/4 cup fresh basil leaves

Steps:

  • Preparation Time: Approximately 15 minutes Cook Time: Approximately 15 minutes Preparation: Brush eggplant with 3 tablespoons olive oil, then sprinkle with garlic powder and black pepper. Grill eggplant over a medium-high fire for about 10 minutes, turning to brown evenly, until soft and cooked through. Brush pizza crust with 1 tablespoon olive oil. Layer grilled eggplant, tomatoes and black olives over crust. Sprinkle with cheese and basil. Drizzle with 1 tablespoon olive oil. Put pizza on grill; lower lid. Grill until the cheese melts. Servings: 5 Nutritional Information Per Serving: Calories 330; Total fat 17g; Saturated fat 3g; Cholesterol 2mg; Sodium 680mg; Carbohydrate 39g; Fiber 8g; Protein 10g; Vitamin A 4%DV*; Vitamin C 15%DV; Calcium 10%DV; Iron 15%DV (calculated with undrained tomatoes.) *Daily Value

ROASTED EGGPLANT TOMATO NAAN PIZZA



Roasted Eggplant Tomato Naan Pizza image

What better way then to use some Naan bread. I got garlic flavor. Pizza it is!! Hope everybody enjoys!!

Provided by Lisa G. Sweet Pantry Gal

Categories     Pizza

Time 20m

Number Of Ingredients 10

1 eggplant cut in chunks
1/4 c italian dressing
1 large tomato sliced
2 garlic naan flat bread
1/4 c ricotta cheese
1 tsp pesto
1/4 c mozzerella
oregano
s&p
parmesan cheese

Steps:

  • 1. Drizzle eggplant with italian dressing and roast for 7-10min, put aside. Mix ricotta, pesto, two tbls parm & s&p, put aside.
  • 2. Build Your pizza. First spread ricotta mix. Then roasted eggplant then tomatoes slices. Top with mozzerella cheese, oregano Salt and pepper. Place in preheated 350 oven for 10-15min. Till cheese is melted.

Tips:

  • Choose the right eggplant: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
  • Slice the eggplant thinly: This will help it cook evenly and prevent it from becoming soggy.
  • Salt the eggplant slices: This will help to draw out the moisture and prevent them from absorbing too much oil.
  • Use a good quality olive oil: This will help to add flavor and richness to the pizza.
  • Don't overcrowd the pan: If you overcrowd the pan, the eggplant slices will not cook evenly.
  • Cook the eggplant slices until they are tender: This will usually take about 5-7 minutes per side.
  • Use a variety of toppings: The possibilities are endless when it comes to toppings for eggplant pizza. Some popular options include cheese, sauce, vegetables, and meat.
  • Bake the pizza until the cheese is melted and bubbly: This will usually take about 10-12 minutes.
  • Serve the pizza immediately: Eggplant pizza is best served hot and fresh out of the oven.

Conclusion:

Eggplant pizza is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant, and it is also a healthier alternative to traditional pizza. With a little creativity, you can create an eggplant pizza that is sure to please everyone at your table.

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