Speedy’s eggplant “pizza”

Speedy’s eggplant “pizza” takes about 25 minutes from beginning to end. This recipe serves 2. For $2.75 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 747 calories, 29g of protein, and 35g of fat. It is an affordable recipe for fans of Mediterranean food. 129 people have tried and liked this recipe. It works well as a main course. Head to the store and pick up bread crumbs, salt and pepper, shredded cheese, and a few other things to make it today. It is brought to you by Casaveneracion. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is awesome. Similar recipes include Speedy Hummus Pizza, Speedy microwave pizza toastie, and Eggplant pizza.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

about 1 c. of panko or Japanese bread crumbs (don't know if ordinary bread crumbs will work)

1 egg, beaten

1 eggplant (the large fat kind so you get wide slices)

about 1/2 c. of flour

salt and pepper

about 1 c. of shredded cheese (we used sharp Cheddar but feel free to use what you've got)

2 to 3 tomatoes

about 1 1/2 c. of vegetable cooking oil for frying

chopped basil leaves, as much or as little as you like

Equipment:

bowl

kitchen thermometer

paper towels

broiler

Cooking instruction summary:

InstructionsPlace the flour, egg and panko in bowls. Stir 1 tsp. of salt and 1/2 tsp. of pepper into each bowl. Arrange the bowls like an assembly line.Slice the eggplant. One-fourth inch thick works best — if too thin, the eggplant slices turn too soggy; if too thick, they have a tendency to be undercooked by the time the panko is nicely browned and crisp.Dredge each eggplant slice in flour making sure that both sides are coated.Then, dip the floured eggplant slices in the beaten egg — again, making sure that every inch of the surface is coated with egg.Drop the eggplant slices in the bowl of panko, pressing as much bread crumbs that the egg coating will hold.If you want an illustration of the last three steps, see the ebi tempura recipe.Heat the cooking oil. If you have a kitchen thermometer, 350F is ideal. I don’t have one; I just wing it.Fry the eggplant slices, a few pieces at a time to avoid the temperature of the oil from dropping too much. Flip the eggplant slices after a minute or so to brown both sides well.As each batch of eggplant slices cook, scoop them out and drain on a stack of paper towels.Slice the tomatoes, about one-fourth inch thick, and sprinkle with salt, pepper and chopped basil.Place a slice of tomato on top of each fried eggplant slice. Smother with shredded cheese. Use a kitchen torch to melt the cheese. Alternatively, put under a very hot broiler for about a minute or two. Sprinkle with more basil and serve.

 

Step by step:


1. Place the flour, egg and panko in bowls. Stir 1 tsp. of salt and 1/2 tsp. of pepper into each bowl. Arrange the bowls like an assembly line.Slice the eggplant. One-fourth inch thick works best — if too thin, the eggplant slices turn too soggy; if too thick, they have a tendency to be undercooked by the time the panko is nicely browned and crisp.Dredge each eggplant slice in flour making sure that both sides are coated.Then, dip the floured eggplant slices in the beaten egg — again, making sure that every inch of the surface is coated with egg.Drop the eggplant slices in the bowl of panko, pressing as much bread crumbs that the egg coating will hold.If you want an illustration of the last three steps, see the ebi tempura recipe.

2. Heat the cooking oil. If you have a kitchen thermometer, 350F is ideal. I don’t have one; I just wing it.Fry the eggplant slices, a few pieces at a time to avoid the temperature of the oil from dropping too much. Flip the eggplant slices after a minute or so to brown both sides well.As each batch of eggplant slices cook, scoop them out and drain on a stack of paper towels.Slice the tomatoes, about one-fourth inch thick, and sprinkle with salt, pepper and chopped basil.

3. Place a slice of tomato on top of each fried eggplant slice. Smother with shredded cheese. Use a kitchen torch to melt the cheese. Alternatively, put under a very hot broiler for about a minute or two. Sprinkle with more basil and serve.


Nutrition Information:

Quickview
746k Calories
28g Protein
34g Total Fat
82g Carbs
27% Health Score
Limit These
Calories
746k
37%

Fat
34g
54%

  Saturated Fat
22g
139%

Carbohydrates
82g
27%

  Sugar
15g
17%

Cholesterol
126mg
42%

Sodium
982mg
43%

Get Enough Of These
Protein
28g
58%

Manganese
1mg
70%

Vitamin B1
0.93mg
62%

Selenium
41µg
59%

Folate
198µg
50%

Fiber
11g
46%

Phosphorus
449mg
45%

Vitamin B2
0.74mg
43%

Calcium
431mg
43%

Vitamin B3
7mg
39%

Vitamin A
1574IU
31%

Iron
5mg
31%

Potassium
1028mg
29%

Vitamin B12
1µg
28%

Vitamin C
21mg
27%

Vitamin K
26µg
26%

Zinc
3mg
23%

Copper
0.46mg
23%

Magnesium
89mg
22%

Vitamin B6
0.43mg
21%

Vitamin B5
1mg
16%

Vitamin E
2mg
16%

Vitamin D
0.66µg
4%

covered percent of daily need
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