This pizza is inspired by the Italian-style comfort food of eggplant parmesan. This recipe is a bit lighter, with the eggplant simply floured instead of being smothered in breading, but the crunchy thin crust fills the bread-crumb void. Pastorelli’s pizza sauce was all but made to be paired with eggplant and parsley.
- ½ eggplant
- Olive Oil
- Flour for dusting
- Pastorelli Pizza Sauce
- Large Pastorelli Pizza Crust
- Shredded Mozzarella Cheese
- Grated Parmesan
- Parsley for garnish
Slice the eggplant into ¼ inch thick disks and sprinkle them with salt. Let them sit for 15 minutes to draw some of the moisture out of the eggplants then rinse them and pat them mostly dry.
Sprinkle the eggplant slices with pepper and a little bit more salt then dust with flour.
Heat the oil in a frying pan and fry the eggplant slices 1-2 minutes per side, or until they are golden brown. You may need to add extra oil. Set them aside on a paper towel lined plate.
Spread Pastorelli pizza sauce evenly over the ultra-thin pizza crust.
Top the pizza with mozzarella cheese, then arrange the cooked eggplant slices over the pizza.
Lastly, sprinkle with parmesan cheese then bake in oven (on rack or stone) for about 10 minutes at 400 degrees or until cheese is melted and crust is golden brown.
Remove from oven and garnish with parsley.