Best Eggplant Pizzas Recipes

EGGPLANT PIZZAS

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.

EGGPLANT FLATBREAD PIZZAS

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

AIR FRYER EGGPLANT PARMESAN MINI PIZZAS

Steps:

• Line eggplant rounds up on a large cutting board and lightly salt both sides. Let sit 10 minutes. Pat dry with paper towels. Preheat the oven to 250 degrees F (120 degrees C).
• Meanwhile whisk egg and water together in a mixing bowl. Mix bread crumbs and Parmesan cheese together on a flat plate. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top.
• Dip each eggplant round in beaten egg and then coat in bread crumb mixture.
• Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
• Place as many eggplant rounds into your basket as space allows without overcrowding. Spray the tops with cooking spray. Cook for 10 minutes. Transfer rounds to the cooling rack and place in the preheated oven to keep warm. Repeat with remaining eggplant.
• Spoon pizza sauce over each eggplant round. Add olive slices and cover with mozzarella cheese.
• Set the oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Broil eggplant slice pizzas for 4 minutes or until cheese is melted. Garnish with basil.

GRILLED EGGPLANT PITA PIZZAS

Steps:

• Cut eggplants into 3/4-in. slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, in a bowl, toss red pepper, onion and garlic with 1 tablespoon oil. Transfer to a grill wok or open grill basket; place on grill rack. Grill, uncovered, over medium-high heat 8-12 minutes or until vegetables are crisp-tender and slightly charred, stirring frequently., Rinse and drain eggplants; blot dry with paper towels. Brush eggplants with 1 tablespoon oil; sprinkle with pepper. Grill, covered, over medium heat 4-5 minutes on each side or until tender. Cut each slice into quarters., Brush both sides of pita breads with remaining oil. Grill, covered, over medium-low heat 1-2 minutes or until bottoms are lightly browned. Remove from grill., Layer grilled sides of pitas with grilled vegetables, tomato, cheese and olives. If desired, sprinkle with pepper flakes. Return to grill; cook, covered, 3-4 minutes or until cheese is melted. , Sprinkle with basil.

KETO PARMESAN-BREADED EGGPLANT PIZZAS

Steps:

• Place eggplant slices on a double layer of paper towels and sprinkle salt generously on both sides. Allow to stand at least 30 minutes to draw out moisture.
• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper and coat with oil.
• Mix almond flour, Parmesan cheese, Italian seasoning, garlic powder, and crushed red pepper together in a wide, flat container.
• Mix eggs and water together in a separate wide, flat container.
• Rinse eggplant slice to remove salt and pat dry. Dredge each slice thoroughly in egg wash, coat with breading, and place on the prepared baking sheet. Sprinkle with remaining breading if any eggplant is still exposed.
• Bake in the preheated oven until tops are slightly browned, 18 to 20 minutes. Rotate slices carefully and bake until nicely browned and tender, 5 to 8 minutes more.
• Spoon pizza sauce equally on top of baked eggplant slices, sprinkle with mozzarella cheese, and add pepperoni. Return baking sheet to the oven and bake until cheese is melted and eggplant is completely cooked through, 5 to 10 minutes more.

LAVASH PIZZAS WITH ARUGULA & EGGPLANT

Steps:

• Preheat oven to 450 degrees. Toss eggplant with 1 TSP salt in a medium bowl, Let sit between double layers of paper towels for 10 minutes. Pat dry. Return to bowl; toss with 1 TBSP oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes. Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 TBSP oil, and juice in a large bowl, Season with salt and pepper. Mound salad over pizzas. Cut each into 4 pieces.

FAKE OUT MINI PIZZAS (EGGPLANT)

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.

EGGPLANT PIZZAS

Steps:

• Place the flour, eggs and bread crumbs in separate shallow bowls. Dip eggplant in flour, eggs and then coat in crumbs. Place on greased baking sheets; coat tops with cooking spray. Bake at 400° for 15-18 minutes or until tender and golden brown., Meanwhile, in a large skillet, cook the sausage, onion, pepper and garlic over medium heat until meat is no longer pink. Drain and transfer to a bowl; keep warm. In the same skillet, saute mushrooms and zucchini in oil until tender. Return sausage to the skillet; stir to combine., Spread spaghetti sauce on eggplant rounds. Top with sausage mixture, spinach and cheese. Bake 4-6 minutes longer or until cheese is melted.

LAVASH PIZZAS WITH ARUGULA AND EGGPLANT

Steps:

• • Preheat oven to 450°. Toss eggplant with 1 tsp. salt in a medium bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry. Return to bowl; toss with 1 Tbsp. oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes. • Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with eggplant and next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 Tbsp. oil, and juice in a large bowl. Season with salt and pepper. Mound salad over pizzas. Cut each into 4 pieces.

JULIA CHILD'S EGGPLANT PIZZAS RECIPE (TRANCHES D'AUBERGINE á L'ITALIENNE) (LOW-CARB, GLUTEN-FREE, MEATLESS)

Steps:

• (Makes 3-4 servings or 6-8 appetizer servings, recipe adapted from one found in From Julia Child's Kitchen.)
• Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
• While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)
• After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)
• While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot, with red pepper flakes to sprinkle on pizza if desired.

ROASTED TOMATO, EGGPLANT, AND SMOKED MOZZARELLA PIZZAS

Steps:

• Make pizza dough:
• In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer, In a bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
• Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours or until doubled in bulk. punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks.If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.
• Make the pizza:
• Preheat oven to 450°F. and very lightly grease a large baking sheet.
• Cut smaller eggplant piece into 1/3-inch-thick slices. Spread eggplant slices in one layer on half of baking sheet and season with salt. Put remaining eggplant piece and all but 2 tomato halves on second half of baking sheet. Roast vegetables in middle of oven 15 minutes, or until eggplant slices are tender, and transfer eggplant slices to a plate. Roast remaining vegetables 15 minutes more, or until eggplant piece is very tender. Remove baking sheet from oven and cool vegetables slightly.
• Scoop out flesh from eggplant piece into a food processor and purée with roasted tomatoes, unroasted tomato, vinegar, sugar, and salt to taste. Sauce and sliced eggplant may be made 1 day ahead and kept separately, covered and chilled.
• On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
• Increase temperature to 500°F.
• Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza. Arrange eggplant slices on sauce and sprinkle pizzas with basil and mozzarella.
• Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.

LAVAS PIZZAS WITH ARUGULA AND EGGPLANT

Steps:

• Preheat oven to 450 F. Toss eggplant with 1 tsp. salt in a medium bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry, return to bowl; toss with 1 Tbsp. oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes. Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 Tbsp. oil, and juice in a large bowl. Season with salt and pepper. Mound salad over pizzas. Cut each into 4 pieces.