Eggplant Parm Pizza




Recipe courtesy of Silvana Nardone Makes: Two 9-inch pizzas


  1. Heat the oil, about 1-inch deep, in a large skillet over medium heat. In a large resealable bag, add the eggplant, ½ cup of the flour, 1 teaspoon salt and ½ teaspoon pepper. Seal and shake to coat. Remove the eggplant, shaking off excess flour and fry in batches, turning once, until golden brown, about 2 minutes on each side. Transfer the eggplant to paper towels to drain.
  2. Place a pizza stone on the middle rack of the oven and preheat the oven to 400°. In a small saucepan, melt the butter over medium-low heat. Whisk in the remaining 1½ tablespoons flour and stir until smooth. Slowly whisk in the heavy cream and cook, stirring, until thickened, about 10 minutes. Season with ½ teaspoon salt and a pinch of nutmeg.
  3. Working with one pizza at a time, place a toasted pizza crust on an upside-down baking sheet or pizza peel. Top with half of the strained tomatoes, leaving a ¾-inch border of crust. Dollop with half of the cream sauce, top with some of the fried eggplant and scatter over half of the mozzarella and Parmesan. Repeat with the remaining pizza crust and toppings. Slide the pizzas on the pizza stone and bake until golden and bubbly, about 20 minutes. Remove from the oven and top with basil and more Parmesan.


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