So last night, we decided we wanted to have eggplant for dinner. We were torn between making my idea of an Eggplant Pizza and Sarah’s idea of a basic breaded eggplant dish. What we did is make both. We had an enormous eggplant, so we had plenty of eggplant to make both dishes and still have some left for another meal. That being said, here is my basic recipe for an Eggplant Cheese Pizza.
Eggplant Cheese Pizza
1 eggplant, cut into 1/4 circular strips
Pre-heat oven to 350 degrees and lightly oil frying pan on medium heat.
The amount of egg, bread crumbs and pizza sauce depend entirely on how big your eggplant is. I made half of a large eggplant and used two eggs and about 2 cups of bread crumbs. In a large bowl, beat your eggs and in another bowl, add bread crumbs. Take your eggplant strips and dip into egg. Immediately transfer to bread crumbs. Coat the entire eggplant and add to pan. Cook on each side until brown (about five minutes).
When eggplant is cooked to your liking (some would rather it not be as crunchy), transfer to a baking pan. Apply pizza sauce to each eggplant and then apply as much mozzarella as you enjoy. I cover each piece of eggplant entirely with the cheese. Sprinkle dried oregano across top of cheese and bake for 10 minutes.
You can also complete this recipe with just a flour coating on the eggplant. This would be the healthier version and still delivers great taste.
P.S. I had some camera problems last night, so I borrowed the above picture from Pale Yellow.