I know I totes left you hanging a couple weeks ago when I posted this on my insta claiming life changing Friday pizza. And then I never followed up – so meannnn of me! Welp, between digesting Tday and ramping up for Christmas, the time has just slipped right through my fingers!
Dave and I eat pizza every Friday night. No matter WHAT. And a couple weeks ago when he said “We should do like eggplant parm some night” I somehow thought of ‘pizza’fying’ that idea. And I did. And oh boy was it good. Took a bit of doing but I gotta say, it was well worth the effort.
And today’s Friday! Do it!
Baked Eggplant Pizza with Parmesan Cheese Drizzle
2014-11-16 18:02:42
Pizza night doesn't have to be boring - add some baked breaded eggplant and parmesan drizzle to your next pie!
For baked eggplant
- 1/2 large eggplant
- 1/2 cup italian flavored breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1/4 teaspoon garlic powder
- 2 eggs
- splash milk
- salt and pepper
For Parmesan Drizzle
- 1 tablespoon flour
- 1 tablespoon butter
- 3/4 cup half and half (or milk)
- 1/4 cup freshly grated parmesan cheese
- salt and pepper to taste
For pizza
- 1 ball of your favorite pizza dough
- 1 cup (plus or minus) of your favorite pizza sauce
- 1 16oz bag shredded pizza cheese
- large basil leaves chopped for garnish
Instructions
- Preheat oven to 350 degrees F.
- Slice your eggplant very thin (about 1/8" thick). Layer on paper towels, seasoning both sides with salt and pepper and let sit for 10-15 minutes. This will help a lot of the moisture to 'sweat' out of the eggplant.
- Combine your breadcrumbs, parmesan cheese and garlic powder in a bowl. In a separate bowl, beat your eggs with a splash of milk. Literally - a splash. After the milk makes a splash noise, you're done. Season the egg/milk mixture with a few shakes of salt and pepper.
- Dip your eggplant slices in the egg wash and then in the breadcrumb mixture, pressing each slice into the breadcrumbs to really coat each slice.
- Lay eggplant slices in a single layer on a foil-lined baking sheet sprayed lightly with cooking spray. Bake the eggplant slices for 5 minutes. After 5 minutes, take eggplant out and turn the oven up to 500-550 degrees F (depending on your oven).
- Roll out your pizza dough, layering with sauce and cheese. Layer the eggplant slices on top of the pizza with the opposite side facing up (the side that wasn't facing up in the oven; for even baking).
- Bake your pizza in a preheated oven for 10-15 minutes until cheese and tops of the eggplant slices start to turn golden brown. Take pizza out and let sit for 10 minutes.
- While pizza is cooling, prepare your parmesan drizzle by heating the tablespoon of butter in a medium saucepant over medium heat. When the butter melts, whisk in the tablespoon of butter until a roux forms. Slowly whisk in the half and half and parmesan cheese, and stir until the mixture starts to thicken. After it has thickened, drizzle it over the pizza. Garnish with sliced basil leaves.
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