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Eggplant Parmigiana Pizza

Author Jacqueline

Ingredients

  • 1 eggplant cut into 6-7 1/3" slices (may only use half)
  • 1/2 cup flour
  • 2 eggs
  • 3/4 cup panko
  • 2 T italian seasoning divided
  • Vegetable oil for frying
  • 1 lb pizza dough
  • 2/3 cup pizza sauce
  • 1 1/2-2 cups 6-cheese shredded Italian blend

Instructions

  • Preheat a grill to 400F.
  • Lay the eggplant slices on a plate and sprinkle with salt. Let set for 10-15 minutes to draw out the water. Blot with paper towels and repeat on the other side.
  • Place a cast iron skillet over medium heat. Add 2 T vegetable oil.
  • Spread the flour on a small plate. Place the eggs in a shallow bowl and beat lightly. Mix the panko and 1 T Italian seasoning on another small plate.
  • Working with one at a time. Coat the eggplant slices with flour, then dip in egg and then transfer to panko, breading as much as possible.
  • Add eggplant to the cast iron skillet in a single layer. Cook for 3-4 minutes per side, until golden brown (not burned!). Remove from skillet and set aside.
  • Roll out the dough to a 14" circle and place on pizza stone or grill tray. Spread the sauce evenly around the dough, leaving a1/2" border. Sprinkle the remaining tablespoon of Italian seasoning over the crust portion. Sprinkle half the cheese over the surface and lay the eggplant slices evenly over the pizza, then top with remaining cheese.
  • Transfer the the pizza tray to the grill and cook for 10-15 minutes, until desired level of browned-ness is achieved. Let cool for 5 minutes, then slice and serve.