Eggplant parmesan is one of my favorite foods. When I saw a recipe for eggplant parm pizza, I knew it was in my immediate future. And it was super tasty and a great twist on a classic dish.
- one eggplant
- 1 egg white
- 1/2 cup seasoned bread crumbs
- pasta sauce
- pizza cheese(mozzarella or a blend)
- fresh parmesan cheese
- pizza crust
You will need one eggplant(preferably from your local farmer’s market), sliced into 1/4 inch thick slices. I’m not going to tell you to limit how many slices you make, because you will be so happy with the results that you will want slices left over to make eggplant parm sandwiches or more pizza.
Lightly beat 1 egg white in a bowl. In a separate bowl, pour out 1/2 cup seasoned bread crumbs.
Preheat oven to 375F. Prepare one large baking sheet with non-stick spray.
Dip eggplant in egg white, make sure you cover both sides of eggplant. Let excess drip off.
Move to bread crumb bowl:
Make sure both sides get covered with bread crumbs:
Repeat until all slices are dipped and placed on baking tray:
Place in oven heated to 375F. Cook for 15 minutes. Pull tray out of oven, turn each eggplant slice over and return to oven for another 12 minutes.
When done, pull out of oven. Heat oven to 500F.
Place sauce on pizza dough. Place eggplant on top of sauce. Sprinkle on a little extra oregano and basil, if desired. Top with pizza cheese and parmesan.
Bake 10-12 minutes for until crust starting to brown.
I made my pizza 2/3 eggplant parm and 1/3 mushroom and asparagus. Both sections of the pizza were awesome. In the future I would add more sauce to the eggplant parm side, but I tend to prefer a more heavily sauced pizza, anyway.