Eggplant Parmesan Pizza Recipe EatingWell

Eggplant Parmesan Pizza Colavita Recipes

Preheat the oven to 250C/480F or more and lightly grease a baking sheet. Once the moisture is extracted from the eggplant slices, line the slices on the baking sheet, sprinkle them with dried oregano and roast them for 15-20 minutes in the preheated oven. At the halfway mark, flip the slices to roast them evenly.

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Bake until the eggplant has wilted slightly and the parmesan is very lightly browned about 10-15 minutes. While the eggplant is roasting, prepare the bread crumbs. Melt butter in a small skillet over medium heat. Add Italian panko breadcrumbs and toast until golden brown and fragrant.

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Pizza Sauce: In a bowl combine tomato puree, oil, salt, pepper, and oregano. Mix well, set aside. For the eggplant: Heat up a couple of tablespoons of olive oil in a saute pan. Put eggplant rounds into the pan and saute till they start to turn golden in color. Turn them over and do the same. About 2-3 minutes a side.

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Brush both sides with 2 tablespoons olive oil. Sprinkle the tops liberally kosher salt (about ¼ teaspoon total) and the dried oregano. Place the eggplant on a baking sheet and bake for 15 to 20 minutes, until tender but still holding their shape. While the eggplant roasts, make the pizza sauce.

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Drain the tomatoes in a strainer (set over a bowl to catch the juice for another use if desired). Allow to drain for 10 to 15 minutes, then transfer to blender. Meanwhile, crush the garlic clove, then skin and chop it. Combine the garlic and olive oil in a small skillet and place over medium low heat.

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Pour entire contents of bowl onto baking sheet and spread into one even layer (make sure none of the eggplant are overlapping). Bake for 20-25 minutes (flipping halfway through). Eggplant should be nice and crisp, and beginning to brown. Remove from oven and set aside. Move pizza stone to middle rack and turn heat up to 450º.

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Salt 7 gr. Mix the first flour, water and yeast and rest for 14-18 hours. This is called Poolish. The second day incorporate the flour and the malt at the poolish and mix at the lowest speed for 2 minutes. Add salt and keep mixing for 5 minutes. Increase the speed and add 80gr of water very slowly. This step is critical as the dough doesn't.

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Set in preheating oven and roast until impressively brown, at about the time the oven is reaching temperature, 20 minutes or so. While eggplant roasts, make Seasoned Panko by mixing panko, dried basil and oregano, garlic, and 1 1/2 teaspoons oil in a small bowl. When oven reaches temperature, bake pizza crust until golden brown, about 10 minutes.

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Stretch the dough out on a greased pizza pan and set it aside. Let rise to 1 inch thick for around 30 minutes in a warm place. In the meantime, place flour and seasoning in a plastic bag, Heat 1- inch of oil in a frying pan. Shake the eggplant slices soaked in eggs mixture in the bag with the flour seasoning.

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the eggplant parm. tomato sauce, breaded eggplant, mozzarella, provolone cheese $ 19 $ 20. thin crust, pan pizza with mozzarella, san marzano tomato sauce, garlic, basil, olive oil, sesame seed bottom $ 22 $ 20.

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Preheat oven to 375 degrees F. Brush a baking sheet with olive oil and set aside. In a small bowl, whisk together egg and water. In another bowl, combine breadcrumbs, Parmesan, and Italian seasoning. Pat eggplant dry on paper towels; dip slices in egg mixture, then dredge in breadcrumb mixture, coating well.

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Arrange the eggplant slices in a single layer on the lined baking sheet. Brush or spray both sides lightly with olive oil. Sprinkle with sea salt and black pepper. Bake for about 15 minutes, until the eggplant is soft and golden. Spread about 2 teaspoons (9 g) marinara sauce on each eggplant slice.

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The best Eggplant Parmigiana Pizza starts with seeking out the freshest eggplant you can find. For me that means a summer stroll through the amazing Santa Barbara Farmers Market keeping my eye out for something special. For this pizza it's the Fairy Tale eggplant a miniature variety perfect for pizza, but any fresh eggplant will do.

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Preheat the oven to 425 F. Add the basil, ⅓ cup pine nuts, ⅔ cup olive oil, ⅓ cup grated Parmesan, garlic clove, sea salt, and black pepper to a food processor. Blend the ingredients to form.

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Combine flour and ½ teaspoon pepper in large zip-top bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture. Set breaded slices on wire rack set over baking sheet.

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Fill a large bowl with water and mix in about 2 tsp salt. 3. Soak the eggplant in the water for at least 1 hour, but up to 2 hours. 4. Place the eggplant slices on a parchment-lined baking sheet and drizzle with Colavita Olive Oil. 5. Massage the Colavita Olive Oil into the eggplant slices to make sure it is absorbed.