Eggplant parmesan pizza


Eggplant parmesan pizza

1 tbsp olive oil
4 clove garlic, pressed
2 tsp sugar
1 tsp fresh rosemary, finely chopped
1/2 tsp black pepper, coarsely ground

1 lb refrigerated pizza dough
1 tbsp olive oil

1 lb Japanese eggplant, ends trimmer and sliced into 1/2-in disks
2 tbsp olive oil
8 oz mozzarella cheese, shredded
1/2 oz Parmesan cheese, grated
1/2 cup fresh basil, chopped


1. Preheat oven to 425F. For sauce, combine oil and garlic in a 1.5-qt saucepan. Cook over medium heat 60-90 seconds or until fragrant. Add tomato sauce, sugar, rosemary and black pepper; bring to a simmer. Reduce heat to low; cook 5-7 minutes or until thickened. Remove saucepan from heat; set aside.

2. Meanwhile, lightly brush a cookie sheet with 1 tbsp oil. Roll dough to edges of cookie sheet using a rolling pin, stretching dough to cover bottom. Prick dough with fork. Bake 18-20 minutes or until top of crust begins to brown.

3. Heat remaining oil in a 12-inch skillet over medium heat 1-3 minutes or until shimmering. Cook eggplants 10-12 minutes or until browned, turning occasionally. Remove skillet from heat.

4. Combine cheese in a mixing bowl; mix well. Spread 1 cup (for full recipe) of the sauce over crust. Top evenly with eggplants and cheese mixture. Bake 14-16 minutes or until cheese begins to brown. Remove cookie sheet from oven to a cooling rack; cool 5 minutes. Cut pizza into 16 pieces (2 pieces per serving) , drizzle with remaining sauce and sprinkle with basil.

Nutrition Facts

Serving Size:8


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Share a Picture of your Results!

Leave a Reply

Your email address will not be published. Required fields are marked *