The Eggplant Parm Pizza
Prep time:
10 mins
Cook time:
3 mins
Total time:
13 mins
Yield: 6 people
Description
Ingredients
- 1 recipe Homemade Pizza Crust, or 2 lbs store-bought dough
- 2 cups Garlicky Tomato Sauce, or good quality Marinara
- 2 medium-large eggplants, about 2 pounds, cut into ½-inch dice
- 1/4 cup olive oil
- Salt and ground black pepper
- 1/4 cup grated Parmigianino-Reggiano
- Fresh basil leaves (or dried oregano and dried basil)
Seasoned Panko
- 1/2 cup panko
- 1/4 teaspoon each: dried basil and oregano
- 1 clove garlic, minced
- 1 1/2 teaspoons olive oil
Instructions
- Make Homemade Pizza Crust and let it rise.
- If you haven't made Garlicky Tomato Sauce, do it now.
- Adjust oven rack to lowest position and heat oven to 550 degrees. Drizzle eggplant with oil and sprinkle with salt and pepper, toss to coat. Set in preheating oven and roast until impressively brown, at about the time the oven is reaching temperature, 20 minutes or so.
- While eggplant roasts, make Seasoned Panko by mixing panko, dried basil and oregano, garlic, and 1 1/2 teaspoons oil in a small bowl.
- When oven reaches temperature, bake pizza crust until golden brown, about 10 minutes. When crust emerges from the oven, spread with Garlicky Tomato Sauce, top with eggplant, Seasoned Panko, and Parmesan.
- Reduce oven temperature to 500 degrees and bake until toppings are heated through and crust is crisp and brown, about 10 minutes. Slide pizza onto a cutting board, garnish with basil, cut into squares, and serve.