Wednesday, October 21, 2015


If you love eggplant parmigiana, you will love this pizza. If you don't want to fry the thin slices of eggplant, you can bake them in a 400 F (200 C) degree oven until crisp, but the frying of the eggplant is very quick and easy.

Pizza Dough
¾ cup (175 ml) lukewarm water
1 t (5 ml) active dry yeast
2 cups (500 ml) unbleached bread flour
1 t (5 ml) fine sea salt
1 t (5 ml) extra-light olive oil

Pour ¼ cup (60 ml) of the lukewarm water into the bowl of an electric mixer fitted with a dough hook.
Sprinkle in yeast and let proof for 10 minutes, until the yeast is creamy and foaming.

With the mixer running, slowly add the flour alternating with the rest of the water, salt, and olive oil. Continue to mix until a ball forms, about 10 minutes.
You can also do this in a bowl with a wooden spoon.

Turn out dough onto a floured surface and knead for about 10 minutes, or until dough is soft and no longer sticky.
Place dough in a large bowl that has been lightly oiled. Spread a little oil on top of the dough, cover with plastic wrap, and refrigerate 4 hours or up to 2 days.

Remove from refrigerator and let bowl with dough come to room temperature before removing and shaping.

Place dough on a floured surface and stretch and form with hand to an oblong shape.

Place on a lightly oiled rectangular baking sheet.

Pizza Sauce
You can make my cooked pizza sauce (in my cookbook) or use a store bought pizza sauce.

Spread a light coating of sauce onto the pizza dough.
Add about 8 whole basil leaves.
Layer on the eggplant slices (recipe follows)
Add a layer of mozzarella cheese.
Sprinkle on some grated Parmigiano-Reggiano cheese.

Bake in a preheated 425 F (220 C) degree oven for about 12 to 15 minutes.

Sprinkle with a little more Parmigiana cheese and let cool a few minutes before cutting into squares.

Peanut oil, extra-light olive oil, or grape seed oil, for frying
1 large egg, whisked with 1 T (15 ml) water
1 cup (250 ml) dry bread crumbs
1 medium eggplant, unpeeled or peeled 

In a large skillet, add about ½-inch of oil and heat over medium-high heat.
Using a mandoline, thinly slice the eggplant. You can also use a very sharp knife to thinly slice.
Dip the eggplant slices in the egg and then dip in the bread crumbs.
Using tongs, gently place slices in the hot oil and fry until golden on both sides, about 3 minutes on each side.
Remove to a paper towel lined baking sheet while frying the rest of the eggplant.

* Any eggplant that does not fit on the pizza is the chef's treat to eat!

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