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.

FAKE OUT MINI PIZZAS (EGGPLANT)

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.

MINI EGGPLANT CRUST PIZZAS

Steps:

• Preheat the oven or toaster oven to 425 degrees F.
• Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
• Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.