Best 2 Amazing Eggplant Zucchini Parmesan Pizza Recipes

**Discover a culinary masterpiece that combines the flavors of eggplant, zucchini, and parmesan cheese in a symphony of taste. This delectable Eggplant Zucchini Parmesan Pizza is a delightful vegetarian alternative that offers a unique and satisfying dining experience. With its crispy crust, tender vegetables, and rich, melted cheese, this pizza is sure to tantalize your taste buds and leave you craving more. The recipe also includes variations for a gluten-free crust and a vegan version, catering to diverse dietary preferences. Whether you're a seasoned pizza lover or seeking a wholesome and flavorful meal, this Eggplant Zucchini Parmesan Pizza is an absolute must-try.**

Let's cook with our recipes!

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN

Oven Fried Eggplant or and Zucchini Parmesan image

I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.

Provided by Rita1652

Categories One Dish Meal

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 24

Ingredients

olive oil
1 onion, diced
1 stalk celery, sliced finely
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
3 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon parsley
3 leaves fresh basil
salt and pepper
1/4 cup dry red wine
1 large eggplant, peeled and sliced 1/4 slices
flour, for dusting
3 eggs, lightly beaten
1/4 cup milk (buttermilk)
2 cups breadcrumbs, seasoned with spices
salt and pepper
1 pint ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 egg
1 teaspoon parsley
extra grated cheese

Steps:

SAUCE: Coat bottom of a large pot with olive oil.
Add onions, celery, and garlic and saute until tender about 5 minutes.
Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
Bring to boil; reduce heat and simmer for 1 hour.
Stir and stir and stir.
EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
Mix eggs and buttermilk in bowl.
Dip slices of dusted eggplant into egg mixture.
In the same bag with the left over flour add seasoned breadcrumbs to it.
Then dip eggplant into bag of seasoned breadcrumbs to coat them.
Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
Cheese mixture: mix all together.
Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
Top with extra grated cheese.
Bake in oven at 325 degrees for 30 minutes.
Serve with crisp Italian Bread and green salad.

Nutrition Facts : Calories 513, Fat 22.8, SaturatedFat 12.3, Cholesterol 189.4, Sodium 833.9, Carbohydrate 49, Fiber 8.1, Sugar 6.9, Protein 28.8

EGGPLANT PARMESAN PIZZA OR THE YUMMIEST PIZZA EVER!

Eggplant Parmesan Pizza or the Yummiest Pizza Ever! image

The title says it all. Im told that this is a staple in New York but I've yet to experience it. If making the pizza dough from scratch try recipe #56219--it's very yummy!

Provided by Jazmina

Categories Lunch/Snacks

Time 2h30m

Yield 2 pizzas, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 prepared pizza crust (or recipe for pizza dough)
tomato sauce (your favorite)
1 eggplant
flour
salt
1 cup mozzarella cheese
1/4 cup parmesan cheese
1/2 cup vegetable oil

Steps:

Peel eggplant and cut into 1 inch round circles. Lay single file on baking sheet and lightly salt to coat eggplant. Place 2nd baking sheet on top of eggplants and weight down top with a couple cans of whatever you have in the cupboard. Let sit for about 2 hours, at this point liquid will have gathered at the bottom of the sheets (this is the bitter). Once the 2 hours have past rinse off the eggplant and pat dry.
If you are making pizza dough you can start the eggplants at the same time, that way they will both be ready for the next stage together.
Prepare 1-2 pizza shells, cover with your favorite tomato sauce.
Take your rinsed and dried eggplant and coat in flour, heat a small sauce pan and add the 1/2 cup of oil. Once hot begin deep frying the eggplant slices until golden brown, place on paper towel to get rid of excess oil. once your eggplants are finished your ready to finish the pizza.
Layer with eggplants, mozzarella & Parmesan. Or leave out cheese for a Vegan version.
Bake in a 375°F oven until pizza shell and cheese is golden brown.
Serve with a nice green salad and enjoy!

Nutrition Facts : Calories 252.9, Fat 23.7, SaturatedFat 5.5, Cholesterol 18.4, Sodium 182.3, Carbohydrate 4.9, Fiber 2.6, Sugar 2, Protein 6.5

Tips:

To make the eggplant and zucchini slices more flavorful, marinate them in a mixture of olive oil, garlic, salt, and pepper for at least 30 minutes before cooking.
If you want a crispier crust, pre-bake the pizza dough for 5-7 minutes before adding the toppings.
Don't overload the pizza with toppings, or the crust will get soggy.
Use fresh, high-quality ingredients for the best flavor.
Serve the pizza hot out of the oven, with a sprinkle of fresh basil or oregano.

Conclusion:

This eggplant zucchini parmesan pizza is a delicious and easy-to-make vegetarian dish that is perfect for a weeknight meal. The combination of eggplant, zucchini, and parmesan cheese creates a flavorful and satisfying pizza that is sure to please everyone at the table. So next time you're looking for a meatless meal, give this eggplant zucchini parmesan pizza a try. You won't be disappointed!