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Potato-Crust Pizza With Roasted Eggplant And Carmelized Onion

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Makes: 4 servings adjust



  • Olive Oil Cooking Spray
  • 1 pound Eggplant, trimmed of both ends, cut into 1-inch thick slices

Step 1

Heat oven to 375. Line baking sheet with parchment paper or lightly mist with cooking spray. Place eggplant slices on baking sheet. Roast in oven on center rack for 15 minutes.


  • 1 small Onion, thinly sliced

Step 2

Heat 1 tsp olive oil in saute pan. Add thinly sliced onions and saute over medium heat for approximately 10 minutes.


  • 1 12 pounds White Potatoes, scrubbed well

Step 3

Fill a large mixing bowl halfway with cold water. Grate potatoes, immediately placing potatoes in water to prevent browning.

Step 4

Line a separate baking sheet with parchment paper or lightly mist with cooking spray. Working with 1 handful at a time, squeeze excess water from potatoes and place on a clean kitchen towel. Roll up towel; bend and wring any remaining moisture from potatoes. Spread potatoes on baking sheet, creating a layer about 1/8 inch thick. Bake at 375 for 20 minutes. (If baking potatoes at the same time as eggplant, place baking sheet with potatoes on bottom rack in oven.


  • 8 ounces Shredded Partly Skimmed Mozzarella Cheese
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Oregano

Step 5

Once baked potato crust is removed from oven, top with onions, eggplant and mozzarella. Then sprinkle rosemary and oregano over top of mozzarella. Bake for 20 more minutes, until golden brown.
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