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Eggplant Pizzas with Pesto, Ricotta, & Caramelized Onion


Meatless Monday Blogger Amber from Homemade Nutrition created this recipe for us using our Dominex Eggplant Cutlets. It's one of our favorite recipes. You'll love the layers of flavors in this vegetarian eggplant pizza



INGREDIENTS

1 box Dominex® Eggplant Cutlets, baked according to package directions 1 teaspoon canola oil

1 large red onion, thinly sliced

1 teaspoon brown sugar

salt and pepper to taste

1/2 cup water, plus more if needed

1 jar sun-dried tomato pesto

1 cup full fat ricotta cheese

fresh basil for garnish (optional)


DIRECTIONS

To make the caramelized onions, heat a medium cast iron or nonstick skillet over medium high heat. Pour the oil in the pan, then the onion, salt, pepper, and brown sugar. Stir for 3-5 minutes until the onion begins to soften and brown slightly. Reduce the heat to low, add the water, and cover. Cook for about 25 minutes, stirring occasionally, adding more water 2 tablespoons at a time if needed (if all the liquid has evaporated). The onions will become sweet, tender, and dark brown in color when done. To assemble the eggplant pizzas, top each cooked (according to package directions) Dominex® Eggplant Cutlet with about 1 tablespoon sundried tomato pesto. Next, add 1-2 tablespoons ricotta cheese, then top with 1 tablespoon of the caramelized onions. Garnish with fresh basil if desired. Serve immediately, or bake the pizzas at 400 degrees for about 10 minutes to heat through if desired.