Eggplant (brinjal) Pizzas

    Eggplant (brinjal) Pizzas

    (87)
    50min


    73 people made this

    About this recipe: Large eggplant (brinjal) makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant (brinjal) 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.

    Ingredients
    Serves: 4 

    • 2 eggs
    • 1 cup (125g) plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon dried oregano
    • 1 large eggplant (brinjal), sliced into 1.5cm rounds
    • 1/4 cup (60ml) vegetable oil
    • 1 (500ml) can pizza sauce
    • 1 1/2 cups (180g) shredded mozzarella cheese

    Directions
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat an oven to 175 degrees C (350 degrees F).
    2. Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 4litre 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.
    3. 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 tray. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
    4. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
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    Reviews and ratings
    Global ratings:
    (87)

    Reviews in English (65)

    by
    89

    I'm giving this 5 stars because my entire family liked it (kids are almost two and four and a half). Score! I didn't fry it first mostly because I needed my hands to do other things to get dinner ready in a hurry. I followed the direction exactly except after I floured them I also dipped them in panko. I put them on a greased cookie sheet and baked on 450 for about 20 mins. Once they can be pierced with a fork, I took them out and put tomato sauce, a generous amount of parmesan and then grated mozzarella and put them back in at 350 for about 5-10 minutes to melt cheese. Baking them made them plenty crispy and really delicious! My guess is too much oil could make them soggy if you weren't careful.  -  12 Jul 2011  (Review from Allrecipes US | Canada)

    by
    61

    Really quite good. I took the recommendation of others and floured, egged then dipped these slices in italian breadcrumbs. After greasing a cookie sheet with olive oil, I cooked these for 20 mins at 450. Then topped with sauce, parm and mozz cheeses and a mix of mushrooms, onions, garlic, and red peppers. bake again for 8 minutes on 350. Like homemade tapas! Please make. So easy and came out crispy and perfect.  -  14 Nov 2011  (Review from Allrecipes US | Canada)

    by
    43

    This recipe was great and fun! Here's what I did differently. 1). I coated the eggplant in eggs and breadcrumbs rather than flour and since they were seasoned it gave the pizzas a bit of flavor. When I fried them I used just enough oil to coat the pan and they dried them w/ a paper towel before baking 2). I added veggie italian sausage, mushrooms and onion and I stir-fried the veggies a bit first so they were tender. This recipe was even liked by my very picky 5-year old daughter (of course I just told her they were pizzas, but after she ate 2 I told her it was eggplant and she didn't believe me!).  -  08 Feb 2011  (Review from Allrecipes US | Canada)

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