Sunday, February 01, 2009
This recipe comes from Bean,a very active member of our Pizza and Pasta Forum. (Of course, she gave me permission to share it.)
And I will say this: it tastes as good as it looks.
Here is the recipe:
This was excellent! I used eggplants from my garden, made a red wine pizza sauce and a old pizza dough recipe. Topped it with red jalapenos and purple basil from my AreoGarden. This is very filling, I could only eat one piece. This is going to be a new favorite here.
Eggplant Parmesan Pizza
2 thin eggplants, peeled and sliced thin
2 egg whites, lightly beaten with 2 T. olive oil
1 cup seasoned dry bread crumbs
1 recipe for homemade dough (your choice)
1 cup pasta sauce
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
*Olive oil & garlic powder mixed for brushing the pizza dough before baking (if desired).
Preheat oven to 375º. Line a large baking sheet with foil and spray with Pam.
Dip eggplant slices into egg white/olive oil mixture, then breadcrumbs. Place on prepared baking sheet, single layer. Bake 15 minutes, turn slices over and bake 10 minutes longer or until browned on both sides. Remove from oven and set aside. Increase oven to 500º.
Brush the dough with olive oil/garlic powder (if desired) then top with pasta sauce, eggplant, and cheeses. Bake on pizza stone with a bit of cornmeal 10-15 minutes.
Legends of Pizza