Eggplant Pizza Bites Recipes
EGGPLANT PIZZA BITES
Eggplant Pizza Bites are the perfect low carb way to enjoy pizza. With a roasted eggplant crust, marinara sauce, mozzarella cheese, and any topping you like - these veggie pizzas won't disappoint.
Provided by Kristen McCaffrey
Categories Appetizer Dinner Lunch
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees.
- If you have time, sprinkle the sliced eggplant with salt and let sit for 15 minutes. Wipe the eggplant a paper towel. This removes some of the moisture from the eggplant and makes for a better crust.
- Brush the eggplant with olive oil on both sides and sprinkle with garlic powder, Italian seasoning, salt, and pepper.
- Place in a single layer on a baking sheet and bake for 12-15 minutes until tender and beginning to brown.
- Remove and spread with marinara sauce and cheese. Top with any other toppings you like. Return to oven and bake for 4-6 minutes until cheese is melted.
Nutrition Facts : ServingSize 2 pizzas, Calories 104 cal, Carbohydrate 9 g, Fat 6 g, Protein 5 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 284 mg, Sugar 5 g
EGGPLANT PIZZA BITES
Steps:
- Preheat grill to medium-high. Brush both sides of eggplant with olive oil and season with salt and pepper.
- Grill eggplant until tender and slightly charred on both sides, 3 to 4 minutes per side. Top each round with marinara, mozzarella and mini pepperoni. Keep the eggplant on the grill to allow the cheese melt, about 30 seconds more. Remove eggplant from grill. Top with Parmesan and basil and serve.
EGGPLANT PIZZAS
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
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
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- Season the eggplant with kosher salt on both sides (I used about 1 teaspoon). If you have the time, set the eggplant aside and let it “sweat” for about 20 to 30 minutes then wipe off the beads of water and any excess salt. If you don’t have the time, you can season the eggplant lightly with kosher salt and move on to the next step.
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- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper and spray it with olive oil.
- Slice the eggplant crosswise into 1/2-inch-thick rounds, yielding about 12 rounds. Place the eggplant rounds on the prepared baking sheet. Spray them with olive oil spray. Sprinkle with kosher salt, black pepper and garlic powder.
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