When I was making my weekly Friday night pizza last week, I was brainstorming what toppings to put on it. I spied an eggplant in my fridge and Eggplant Parmesan popped into my head. Only I didn’t want the traditional recipe, I wanted it on a pizza. I modified things slightly, using the components for Eggplant Parmesan without the breading for the eggplant since it would be on pizza crust. I chose to use Udi’s Gluten-Free Pizza Crust as my crust, but any gluten-free crust should work.
Eggplant Parmesan Pizza
1 eggplant, thinly sliced & pre-roasted (see more below)
Prego Three Cheese marinara sauce (about 1/4 cup for this crust)
1/4 cup mozzarella cheese
1-2 TBSP parmesan cheese
Spinach or basil leaves (I only had spinach, but basil would be better)
Directions (these are the directions for the Udi’s crust, follow directions for whatever crust you use)
1. Preheat oven to 375.
2. Top frozen crust with toppings starting with sauce, then eggplant, cheeses & spinach or basil leaves.
3. Bake for 8-10 minutes or until crust is starting to brown and cheese is melted.
1 eggplant, thinly sliced (use a mandoline for evenly sliced pieces)
Pam Olive Oil Cooking Spray
1. Preheat oven to 375-400.
2. Spray a baking sheet covered with foil with Pam.
3. Evenly spread out the pieces of eggplant & spray with Pam, drizzle with balsamic & sprinkle with sea salt & pepper.
4. Roast in oven.
*Roasting time depends on the thickness of the slice. Turn over half way through and season other side with balsamic, salt & pepper.
This turned out so good that I ended up using the other crust in the Udi’s package and leftover eggplant to make it again on Saturday for dinner. I can see this becoming my go-to pizza recipe. In fact, I picked up another eggplant today at the store so that I can repeat it again this coming weekend!
If you still have leftover eggplant after making your pizza, consider adding to salads, brown rice, wraps or omelets.