I absolutely love making homemade pizza. Love. It. So this week when Gimme Some Oven and Bake Your Day announced the theme for the Tomato Love Recipe Exchange was pizza, I went a little crazy. Did you check out yesterday’s recipe for Naked Tomato Sauce and Boardwalk Pizza yet?
One of the best things about homemade pizza is that it gives you there versatility and creativity to reinvent other great dishes. I’ve tried tons of different combinations but this week I tackled Eggplant Parm and the results were phenomenal!
-1/2 small egg plant
-2 Tbs olive oil
-1/4 cup panko bread crumbs
-1/2 tsp garlic powder
-1/2 tsp kosher salt
-1/2 tsp red pepper flakes
-1/2 Tbs of dried Italian herbs
-1 egg + splash of milk
-Pizza dough, homemade or store bought
-Cornmeal for sprinkling
-3/4 cup pizza sauce (try our Naked Tomato Sauce)
-1 cup shredded mozzarella cheese
-1/4 cup fresh basil leaves, torn
-Fresh Parmesan cheese
Preheat oven to 500 degrees.
To prepare the eggplant, slice it into 1/4 inch rounds and set aside. In a medium sized bowl combine the bread crumbs, garlic powder, salt, red pepper flakes, and Italian herbs with a fork. In a small bowl beat together the egg and splash of milk. Dip each piece of eggplant into the egg and then immediately into the bread crumb mixture, making sure it is well coated on both sides. Heat the olive oil in a large skillet over medium heat and cook the egg plants for about 4 minutes on each side. They should be crispy on the outside and pretty soft on the inside.
While the eggplant is cooking, start by sprinkling a little bit of cornmeal on a baking sheet to reduce sticking. Then roll the pizza dough nice and flat and top it with the sauce, cheese, and torn basil. After removing the eggplant from the skillet, place them on top of the pizza as well. Finish it off by shredded fresh Parmesan cheese over the whole pie. Bake in a 500 degree oven for about 12 minutes or until the bottom is crisp and the cheese is well melted.
What is your favorite dinner-turned-pizza?