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Monday, June 10, 2013

Eggplant Parmesan Pizza

Its a healthier pizza !!!!


Pizza Dough (recipe in another blog post 'Pizza Dough') prepared
2 small eggplants
2 Tbsp. olive oil
4 medium tomatoes
2 Tbsp fresh basil chopped
1 clove garlic chopped
salt and fresh ground black pepper 
flour for dusting
4 oz.  mozzarella cheese
1 Tbsp grated parmesan cheese


1. Preheat oven to 450 F. 

2. Lightly spray a oven tray with nonstick cooking spray and set aside. Slice eggplant widthwise into thin strips and place on oven tray. Brush with the olive oil, then bake for up to 10 minutes each side. Remove from oven and transfer to a plate to cool.

3. Increase oven temperature to 500 F. 

4. Cut tomatoes in half and gently squeeze out and discard seeds and excess liquid. Chop tomatoes and combine with basil and garlic. Season with salt and pepper.

5. Dust a baking sheet with flour. Flatten one ball (half of recipe) on a lightly floured surface. Handling it gently and turning frequently, pat or stretch dough into a 10 inch circle. 

6. Quickly put half of the tomato mixture over dough. Arrange half the eggplant and half of the cheeses over top. Place on lowest rack in oven and bake for 6 to 7 minutes or until crust is golden brown and crisp.

7.  Cut into wedges and serve.


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