Back in my Fig days we would make this crispy eggplant pizza (a handful of years). We had 10 or so pizza's on the menu, to no surprise crispy eggplant was always in vogue. So gorgeous in it's raw state. But slice eggplant open and you'll find a creamy white flesh, that's spongy and can be bitter. To balance the bitterness, we'll bread and saute to create a textured or crispy finish. Eggplant makes an excellent substitution for meat, so vegetarians get ready for a feast. Use a Baking Steel in place of a pizza stone, the results will blow you away.
Create Some Love,
1 pizza dough
4 oz. uncooked tomato sauce
4 oz. low moisture mozzarella, grated
4 oz. saute'd eggplant
2 egg yolks and water
2 oz. breadcrumbs
1. Place Baking Steel on top rack of your oven. Pre-heat to 500 degrees or on full throttle (Preheat 45 minutes-1 hr). Remove dough and let sit at room temp. for at least 1 hour.
2. Make the sauteed eggplant. Slice eggplant into rounds. Prepare an eggwash with 2 eggs and a touch of water. In a separate bowl, add breadcrumbs. Dip each round into eggwash and then coat with breadcrumbs. Saute with olive oil for approximately 3 minutes on each side. Remove.
2. Stretch or roll out dough to a 12 inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.
3. Evenly distribute tomato sauce
4. Carefully place and distribute grated mozzarella, top with crispy eggplant.
5. Launch onto the Baking Steel, bake until you've reached your desired brownness.
7. Remove pizza from oven
Slice, serve and enjoy.