Best 5 Eggplant Pizzas Recipes

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Welcome to a culinary adventure where eggplant takes center stage, transformed into a delectable pizza crust. Eggplant pizzas are a delightful fusion of flavors and textures, offering a healthier alternative to traditional pizza. With a crispy, tender eggplant base topped with a symphony of fresh ingredients, these pizzas are a visual and culinary masterpiece. This article presents a collection of eggplant pizza recipes, each with its unique taste profile. From the classic Margherita to the more adventurous Pesto and Goat Cheese combination, these recipes cater to diverse preferences. Get ready to embark on a journey of taste as we explore the world of eggplant pizzas, promising a satisfying and unforgettable dining experience.

Here are our top 5 tried and tested recipes!

EGGPLANT PIZZAS



Eggplant Pizzas image

Eggplant makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.

Provided by stacymariesmith

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 9

2 eggs
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
¼ cup vegetable oil
1 (14 ounce) can pizza sauce
1 ½ cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 466 calories, Carbohydrate 44.5 g, Cholesterol 120.1 mg, Fat 23.5 g, Fiber 8.3 g, Protein 20 g, SaturatedFat 7.3 g, Sodium 1121 mg, Sugar 7.8 g

GRILLED EGGPLANT PITA PIZZAS



Grilled Eggplant Pita Pizzas image

We grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! -Judy Barrett, Chelsea, Alabama

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 pizzas.

Number Of Ingredients 13

2 small eggplants
1 teaspoon salt
1 large sweet red pepper, halved and sliced
1 medium onion, halved and sliced
12 garlic cloves, halved
3 tablespoons olive oil, divided
1/4 teaspoon pepper
4 whole pita breads
1 large tomato, seeded and chopped
3/4 cup shredded fresh mozzarella cheese
1/4 cup pitted ripe olives, coarsely chopped
1/2 teaspoon crushed red pepper flakes, optional
1 cup loosely packed basil leaves, coarsely chopped

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.

Nutrition Facts : Calories 428 calories, Fat 17g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 721mg sodium, Carbohydrate 59g carbohydrate (12g sugars, Fiber 12g fiber), Protein 14g protein.

LAVASH PIZZAS WITH ARUGULA & EGGPLANT



LAVASH PIZZAS WITH ARUGULA & EGGPLANT image

Categories     Vegetable

Yield 4 Servings

Number Of Ingredients 13

1 1 1/2pound eggplant, peeled, cut into 1/2" cubes ( about 3 cups)
1 TSP sea salt plus more for seasoning
2 TBSP extra-virgin olive oil, divided, plus more for brushing
freshly ground pepper
4 8" squares soft whole wheat lavash
1 CUP small cherry tomatoes, halved
1/2 CUP chopped scallions
1/2 CUP coarsely grated mozzarella
1/4 CUP finely grated Parmesan
1 TBSP chopped fresh oregano
1 TSP crushed red pepper flakes
8 CUPs arugula
1 TBSP fresh lemon juice

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)



Fake out Mini Pizzas (Eggplant) image

Delicious and good for you, this eggplant recipe will taste and look like mini pizzas but without all the calories! Choose a longer thinner eggplant for best results-not a short, fat one.

Provided by pamela t.

Categories     European

Time 25m

Yield 10 serving(s)

Number Of Ingredients 11

1 eggplant, peeled and cut into rounds
1 cup diced tomato, drained
1 cup mushroom, diced, drained
2 cups pizza sauce
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 tablespoon fresh basil
1 tablespoon oregano
1 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon pepper

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.

ROASTED TOMATO, EGGPLANT, AND SMOKED MOZZARELLA PIZZAS



Roasted Tomato, Eggplant, and Smoked Mozzarella Pizzas image

Categories     Tomato     Appetizer     Bake     Vegetarian     Mozzarella     Basil     Eggplant     Winter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

1 medium eggplant (about 1 1/2 pounds), cut crosswise into 2 pieces
3/4 pound plum tomatoes, halved
2 teaspoons red-wine vinegar
1/4 teaspoon sugar
4 teaspoons yellow cornmeal
1/2 cup fresh basil leaves, washed well, spun dry, and chopped coarse
1/4 pound smoked mozzarella, grated coarse (about 1 cup)
For pizza dough
3/4 cup warm water (110° -115°F.) plus additional tablespoon if necessary
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 cups all-purpose flour
1 1/2 teaspoons salt

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.

Tips:

  • Choose the Right Eggplant: Select firm, evenly-shaped eggplants with smooth, unblemished skin. Avoid eggplants that are too large, as they may contain more seeds and have a bitter taste.
  • Slice the Eggplant Properly: Cut the eggplant into uniform slices, about ¼-inch thick. This will ensure even cooking and prevent the slices from becoming too soggy.
  • Salting the Eggplant: Salting the eggplant before cooking helps draw out excess moisture and reduces bitterness. Sprinkle salt on the eggplant slices and let them rest for about 30 minutes before patting them dry.
  • Pre-cook the Eggplant: Pre-cooking the eggplant slices in a pan or on a grill adds a smoky flavor and helps them hold their shape better when topped with pizza ingredients.
  • Use a Variety of Toppings: Experiment with different toppings to create unique and flavorful eggplant pizzas. Some popular options include tomatoes, mozzarella cheese, bell peppers, mushrooms, olives, and herbs.
  • Bake at High Temperature: Bake the eggplant pizzas at a high temperature, around 450°F (230°C), to achieve a crispy crust and melted cheese.

Conclusion:

Eggplant pizzas offer a delicious and versatile alternative to traditional wheat-based pizzas. By following these tips, you can create mouthwatering eggplant pizzas that are crispy, flavorful, and packed with your favorite toppings. Whether you're looking for a vegetarian option, a low-carb meal, or simply a unique and tasty dish, eggplant pizzas are sure to impress.

With their endless topping possibilities and the convenience of using pre-made eggplant slices, eggplant pizzas are a great option for busy home cooks or anyone looking to try something new and exciting. So, gather your ingredients, preheat your oven, and get ready to enjoy the delightful flavors of eggplant pizzas!

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