Deconstructed Eggplant Parmesan Pizza

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Thinly sliced and golden fried pieces of eggplant, crushed tomatoes, ricotta and fresh mozzarella top a Neapolitan pizza base for a deconstructed riff on an Italian dish that’s been around in some form since the 1700s. While eggplant parmesan is usually baked in the oven and served alongside pasta, our recipe takes all the elements of the dish and throws them on top of a pizza in homage to slices we’ve seen at pizza shops around the United States.
Eggplant parmesan was originally cooked like a casserole, with fried eggplant layered, sauced and covered in cheese before baking, and then served in square slices. Recipes range in preparation – some call for crumbed and fried eggplant, some avoid the frying altogether – but most call for slices of eggplant about 1 to 2 centimetres thick.
When cooked casserole-style, the creamy texture of thicker slices of eggplant creates layers you can easily sink a fork through. On pizza, rounds of eggplant hit just right with that creamy-yet-spongy texture against smooth cheese and tomato sauce.
For our pizza, we make sure to slice the eggplant super thin – a mandoline is really helpful for this – and fry it until crisp and golden brown. Simple crushed tomatoes make up our sauce, and their acidity balances well with the unctuous eggplant, the richness of the ricotta and mozzarella and the saltiness of a healthy dose of parmesan added just before baking.
Four 30-centimetre pizzas
4.5 to 6 hours
(if making your own fresh dough)60 to 90 seconds
By Ooni HQ
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