This recipe was inspired by a pizza that I love to get at a local restaurant. And I'm not meaning to toot my own horn, but I think mine was better.
I decided to use a NY style pizza crust. It was super easy, and came together beautifully in my Kitchenaid. Above is right after kneading, and about to rise.
Bam! Perfectly risen, yeasty dough.
Trader Joe's has a great cheese selection, and their marinara was great too. This is what I used, but feel free to use what you like!
The eggplant is sliced, floured, dipped in egg, covered in breadcrumbs, and fried to crispy goodness.
All assembled, topped with Parmesan, and ready for the oven!
Baked until slightly golden and the cheese is bubbly.
[recipe title= "Eggplant Parmesan Pizza" servings= "4" time= "3 Hours"]
Yields 2 Pizza Crusts
From Baker By Nature:
- 3 3/4 cups bread flour
- 1 1/4 teaspoons sugar
- 1 envelope active dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 - 115 degrees (F)
- 2 tablespoons olive oil, plus 2 teaspoons
- Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer; stir to combine.
- Attach the dough hook to the mixer.
- Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap. Place the bowl in a warm area and let it double in size, about 90 minutes.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Wrap one dough well in saran wrap and place in the freezer for a later use.
- Place the dough you'll be using on a piece of plastic wrap and let it rest for 10 minutes.
- 1/2 medium eggplant
- 1 cup plain bread crumbs
- 1/2 cup AP flour
- 1 egg, beaten
- 2-4 tbsp canola oil
- 3 cloves of garlic, minced
- 1/2 jar of your favorite marinara
- 12 oz fresh mozzarella, sliced
- 1 cup Parmesan, shredded
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Preheat the oven to 450 degrees. Make sure your oven is really hot before putting the pizza in! This makes the crust nice and crispy. Mine preheated for about 30 minutes.
- Cut the ends of the eggplant off, and slice to about 1/4 thickness.
- Sprinkle salt over the eggplant and let sit for a few minutes. This allows any extra moisture to be released from the eggplant.
- While the eggplant is sitting; prep the flour, egg, and bread crumbs to bread the eggplant. I found it easiest to create a sort of assembly line.
- Pat the eggplant with a paper towel to soak up the liquid that was released. Dip each piece into the flour, being sure to cover it completely. Then the egg, and finally the bread crumbs. Lightly press the breadcrumbs into the eggplant so that it adheres nicely.
- In a non-stick pan, heat a tablespoon or so of canola oil over medium heat.
- Fry the eggplant until golden and crispy. About 3-4 minutes per side. Let them drain on paper towels when finished. You will have to do this in batches, so continue adding oil as it evaporates.
- Now assemble the pizza! Take the dough, and roll out to about 12 inches in diameter. Transfer to your pizza pan of choice.
- Spread the minced garlic across the dough as evenly as possible.
- Now evenly spread the marinara on top of the garlic.
- Top with fresh mozzarella, and eggplant. Try to fill the pizza with eggplant pieces, just don't over lap them.
- Sprinkle the shredded Parmesan all over, along with the dried basil and oregano.
- Bake for 10-12 minutes, or until the crust is set and cheese is bubbly.