Questions? Feedback? powered by Olark live chat software

Crispy Eggplant Pizza

crispy eggplant pizza
crispy eggplant pizza

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,

Andris

Follow Baking Steel on PinterestTwitter and Facebook. (And you can follow me on Twitter here.)

Eggplant
Eggplant
slicing eggplant
slicing eggplant
eggwash and bread
eggwash and bread
crisped eggplant
crisped eggplant
right out of the oven
right out of the oven

Ingredients

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

Procedure

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.

slice and serve
slice and serve
Print Friendly and PDF