Eggplant Parmigiana Pizza

Eggplant Parmigiana Pizza
Recipe type: pizza
  • 1 eggplant (about 1 pound), washed and sliced into rounds about ⅛ inch thick
  • 1 cup tomato purée or pizza sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons olive oil
  • 2 tablespoons grated Romano cheese
  • 8 ounces shredded mozzarella or 50/50 blend
  1. Put the eggplant slices on a baking sheet.
  2. Brush with olive oil.
  3. Broil or bake until the eggplant takes on some color and is just cooked through.
  4. Combine the tomato purée, garlic, oregano, basil and olive oil. Salt, to taste.
  5. Spread the sauce over the crust.
  6. Arrange the eggplant slices over the tomatoes.
  7. Sprinkle on the grated Romano cheese, followed by the mozzarella.
  8. Bake.
  9. Chef's tip: If you use small, firm eggplant, those without a lot of seeds, you don’t need to salt and press the eggplant slices to rid it of bitterness that is common to some eggplant.