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Vegetables - Eggplant Pizza Post by :stevepennington Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2460

Click below to download : Vegetables - Eggplant Pizza (Format : PDF)

Vegetables - Eggplant Pizza

1 medium eggplant, sliced in 1/2" slices (leave skin on)
1-2 tbl. Olive oil
1/2 to 1 cup cup Italian breadcrumbs
approx. 1/2 cup Prepared spaghetti sauce
1/2 to 1 cup Mozarella cheese, shredded

Preheat oven to 400.

Brush eggplant slices lightly with olive oil (not too much -- they will soak up as much as you put on them, so be careful). Dip oiled eggplant slices in breadcrumbs and place on baking sheets.

Top each slice with about 2 Tbsp. prepared sauce and bake for 10 min.

Remove from oven and sprinkle with about 2 Tbsp cheese each. Return to oven and cook 10 min. more, until cheese is bubbly.

Notes: The peel keeps the eggplant slices "together."

You can also add whatever kinds of pizza toppings you like.

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Vegetables - Eggplant Rolls (rollatini Di Melanzane) Vegetables - Eggplant Rolls (rollatini Di Melanzane)

Vegetables - Eggplant Rolls (rollatini Di Melanzane)
2 large eggplants (about 8 inches long) (can use smaller ones for smaller rolls) Salt Olive oil 1/4 chopped or shredded sharp provolone cheese (can use mild but sharp was really good here) 1 (14 oz.) Ricotta (if using low fat or no fat, drain overnight before use)1 (10 oz.) pkg frozen spinach, thawed and squeezed dry (can use Swiss chard if you like) 1 cup grated Pecorino Romano or Parmiggiano cheese 3 Tablespoons roasted pine nuts, chopped Freshly ground pepper Salt to taste (remember cheese has salt in it so be careful) 1 qt. Marinara or spaghetti sauce of choice

Vegetables - Eggplant -  Eggplant Parmigina By Cssr215 Vegetables - Eggplant - Eggplant Parmigina By Cssr215

Vegetables - Eggplant -  Eggplant Parmigina By Cssr215
2 Tsp. oil, preferably olive 1 onion, halved and slice 3 cloves garlic, minced 1 tsp. dried oregano 1 1/2 tsp. salt, divided 1/2 tsp. pepper 1 1/2 tomatoes, chopped 2 large eggplant cut crosswise into 3/4 inch slices 3 tbls. fresh basil 1 cup seasoned dry bread crumbs 1/4 grated Parmasan cheese, divided 3 egg whites, lightly beaten 1 cup shredded mozzarella cheese Position broiler rack so top of eggplant is 3 1/2 inches from heat. Preheat broiler. Coat 2 baking sheets with cooking spray. In nonstick skillet heat oil over medium heat. Add onion and garlic, cook until softened.