Description
Eggplant Parmesan meets pizza in this crispy, cheesy delight, perfect for a creative homemade pizza night.
Ingredients
Units
Scale
- 3 tbsp (45 ml) canola oil
- 1 medium eggplant, cubed into 3/4 inch pieces (roughly 4 cups)
- 1 tsp salt
- 4 tbsp flour
- 1 egg plus 2 egg whites
- 1 cup (240 ml) panko bread crumbs
- 1/2 cup (120 ml) grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 1 pizza dough
- 1 cup (240 ml) marinara sauce
- 1 1/2 cups (360 ml) shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400º F. I place my pizza stone on the bottom rack and allow it to begin heating up. Coat the bottom of a sheet pan with the 3 tbsp of Canola Oil
- Placed cubed Eggplant into a collander and sprinkle with 1 tsp salt (toss to coat well). Allow to rest for 5 minutes. Sprinkle flour over eggplant one tbsp at a time and toss until coated.
- Beat one egg plus 2 egg whites in a medium bowl. Add the eggplant to the egg wash and gently toss until coated. Remove making sure to shake off any excess eggwash.
- In a 3rd bowl, mix together eggplant coating ingredients (Panko, bread crumbs, garlic powder, pepper, and dried basil). Add the eggplant that has been coated in egg wash and gently toss until coated. Pour entire contents of bowl onto baking sheet and spread into one even layer (make sure none of the eggplant are overlapping).
- Bake for 20-25 minutes (flipping halfway through). Eggplant should be nice and crisp, and beginning to brown. Remove from oven and set aside.
- Move pizza stone to middle rack and turn heat up to 450º. Roll out or hand toss the pizza dough (we hand tossed it to make a nice thick crust). Sprinkle some corn meal onto pizza stone right before putting dough on it (this helps prevent sticking). Poke the center of the pizza dough with a fork to prevent it from bubbling up. Close oven and bake dough for 3-5 minutes. Remove dough from oven with a pizza peel (It should be firm and puffy, but not browning).
- Add desired amount of pizza sauce (I used about 3/4 cup of the above mentioned recipe). Next, add cheese and eggplant. Bake for another 5-7 minutes. Last, turn oven on broil and allow crust to brown (only about a minute or so). Keep a close eye on it while it is broiling! Remove from oven, sprinkle with fresh basil, slice with a pizza wheel, and serve.
- The best pizza – EVER.
Notes
- For extra crispiness, ensure the eggplant is thoroughly dried after salting.
- Leftover pizza can be stored in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
- You can substitute regular breadcrumbs for panko if needed.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 18 grams
- Carbohydrates: 55 grams
- Fiber: 6 grams
- Protein: 18 grams
- Cholesterol: 45 mg