Best Fake Out Mini Pizzas Eggplant Recipes

CRISPY GLUTEN-FREE EGGPLANT PIZZAS

Steps:

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Also, prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, and sea salt in another bowl (see photo).
• Next, dip eggplant slices in flour mixture, then almond milk mixture, and then breadcrumb mixture and arrange dipped rounds on a clean plate or baking sheet.
• Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as recipe is written // adjust if altering batch size). Let the oil heat for 1 minute. Then add 4-5 eggplant rounds at a time and brown for ~2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet and add baking sheet to the oven so the eggplant can start baking.
• Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed. Turn heat down if eggplant rounds are browning too quickly.
• Bake eggplant for 15-20 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Prepare sauce, vegan cheese, and any other toppings at this time (optional). Set aside.
• Remove eggplant from the oven when crispy and golden brown. Top with a little red sauce, vegan cheese of choice, and any other toppings, such as mixed vegetables. Bake for another 5-7 minutes or until cheese is lightly golden brown. Enjoy as is or garnish with red pepper flake, fresh basil, or vegan parmesan cheese.
• Best when fresh. But you can store completely cooled eggplant (that hasn't had any sauce or toppings added) covered in the refrigerator up to 2 days. Reheat on a baking sheet in a 350-degree F (176 C) oven until hot. You can also freeze UNCOOKED coated eggplant slices in a single layer and store in a freezer-safe container up to 1 month. From frozen, sauté on both sides until golden brown. Then bake in a 375-degree F (190 C) oven until hot, crispy, and golden brown. Top with desired toppings and then bake again to warm toppings - about 5 minutes.

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.

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.

FLOURLESS EGGPLANT PIZZA

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.