CHEESY EGGPLANT PIZZA

Cheesy Eggplant Pizza image

A delicious vegetarian substitute for pizza, using eggplant as the crust and a delicious sun-dried tomato sauce. The topping choices are endless! Serve with a side salad.

Provided by MUTHERMCREE

Time 1h50m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup sun-dried tomatoes (not oil-packed)
½ cup water
1 teaspoon oil, or as needed
1 large egg
2 tablespoons water
1 medium eggplant, sliced into 1-inch rounds
2 cups bread crumbs
2 tablespoons butter
½ large onion, sliced
1 tablespoon molasses
3 leaves fresh basil, chopped
1 cup crumbled goat cheese
1 cup shredded mozzarella cheese
1 medium tomato, sliced

Steps:

Combine sun-dried tomatoes and 1/2 cup water in a bowl; soak for 1 hour. Drain and process tomatoes in a food processor until desired texture for sauce.
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
Whisk egg and 2 tablespoons water in a bowl. Dip eggplant rounds in egg mixture, then in bread crumbs to coat; place on the prepared baking sheet.
Bake in the preheated oven for 20 minutes, flipping halfway through.
While the eggplant is baking, melt butter in a frying pan over low heat. Add onions and cook until golden, 5 to 7 minutes. Stir in molasses and remove from the heat.
Remove eggplant from the oven. Spread sun-dried tomato sauce on eggplant rounds and sprinkle with basil. Top with goat cheese, mozzarella cheese, tomato slices, and caramelized onion.
Return to the oven and bake for 10 to 15 more minutes.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 58.9 g, Cholesterol 107.5 mg, Fat 26.5 g, Fiber 8.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 958.2 mg, Sugar 14.8 g