Ingredients:
1 medium eggplant, peeled and sliced (about 1/4" thick)
1 large tomato, sliced
1 ball of fresh mozzarella, sliced (about 1/4" thick)
Fresh basil leaves
Kosher Salt
2 TBS EVOO
1 pre-packaged pizza crust (we used whole wheat)
1 TBS grated parmesan cheese
1. Slice the eggplant and tomato. Lay them out on a cutting board or cookie shoot. Sprinkle them with kosher salt and let them dry out for at least 30 minutes.
2. Slice the fresh mozzarella and layer between paper towels for at least 30 minutes. (need to get some of the moisture out before cooking so your food doesn't get watery.)
3. Brush pizza crust with a LIGHT layer of EVOO. Set aside.
4. After eggplant has set for a little while, brush on a THIN layer of EVOO on each slice.
5. Preheat oven to 350. Lightly spray a cookie sheet with cooking spray.
6. Lay the eggplant slices onto the cookie sheet and place in oven. Cook until they are brown (about 10-15 minutes). We usually let ours broil for the last 5 minutes to give them a little extra crunch. Once done, remove from oven and take off of cookie sheet to let them cool for a few minutes. They should should feel slightly firm.
7. Time to assemble the pizza! Start with pieces of eggplant, then top with a tomato, then a basil leaf, and then a slice of mozzarella. Cover the pizza as much as you can with these stacks and then fill in the gaps with small pieces of mozzarella or basil (whatever you like).
8. Sprinkle the grated parmesan cheese all over.
9. Preheat oven according to your pizza crust instructions. After baking, allow to sit for about 10 minutes before slicing. Enjoy!
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