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)
- Preheat oven to 375.
- Top frozen crust with toppings starting with sauce, then eggplant, cheeses & spinach or basil leaves.
- Bake for 8-10 minutes or until crust is starting to brown and cheese is melted.
- Enjoy!
Roasted Eggplant
- 1 eggplant, thinly sliced (use a mandoline for evenly sliced pieces)
- Pam Olive Oil Cooking Spray
- Balsamic vinegar
- Sea Salt
- Pepper
Directions:
- Preheat oven to 375-400.
- Spray a baking sheet covered with foil with Pam.
- Evenly spread out the pieces of eggplant & spray with Pam, drizzle with balsamic & sprinkle with sea salt & pepper.
- 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.
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