I had eggplant, portabello and shitake mushrooms in my fridge, so I roasted these and chopped them fine for the topping. We prefer a greek yogurt and flour crust, so I make up quick batch and rolled out a 12 inch round. I substituted 1 Tbsp of jarred pesto for the sauce as that was what I had available. The eggplant and mushrooms were so meaty tasting - my husband loved this recipe, and he hates eggplant! This will definitely be going into our dinner rotation. Thanks for the great and adaptable recipe.
Eggplant Parmesan Pizza
From EatingWell: July/August 2008
Eggplant Parm is spun into a pizza with grilled eggplant, marinara, fresh basil and Parmigiano-Reggiano cheese. Beer pairing: Sweet and bitter elements on this pizza need a similarly balanced beer. A pale ale or amber ale fills the bill beautifully.
3 Reviews for Eggplant Parmesan Pizza
My husband had his doubts about it but we eat eggplant frequently so he was wiling to try. He loved it.
I did all in the kitchen. Brushed the eggplant with olive oil and browned in skillet set aside then sautéed 1/2 onion and garlic in olive oil. Used Martha White pizza mix and Classico sundried tomato pesto and fresh basil. Assembled and heated in oven.
I already had all of the ingredients except for the pizza dough so I used the listed amount of ingredients with a half of a loaf of french bread and I think my Italian pizza-loving boyfriend fell in love with me all over again. The first time I made it was about 2 weeks ago and he has asked for it for dinner at least 4 times since. I lightly toasted the bread before adding the sauce so that the bread wouldn't absorb too much of it and become soggy. Then, after topping the bread with all of the ingredients, I put the broiler on 350 and I put the pizzas about 5 or 6 inches from it for about 10 or so minutes. I did that because parmesan cheese has to become very hot to melt and I didn't want to burn the bread. I have not tried it with pizza dough yet but I would recommend this recipe using french bread to anyone.