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:

Equipment:

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:

covered percent of daily need