Eggplant Parmesan Pizza

Eggplant Parmesan Pizza

Eggplant Parmesan Pizza
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Ingredients
  • 8 Tbsp. olive oil, divided
  • 7 cloves garlic, minced, divided
  • 2 sprigs fresh thyme
  • 1 red onion, diced
  • 1 Tbsp. tomato paste
  • 1 tsp. salt
  • 2 (28 oz.) cans tomato puree
  • 2 eggplants
  • 1/2 cup Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tube prepared pizza dough
  • 1 cup shredded Mozzarella cheese
  • 1/4 tsp. chili flakes
Directions
  1. Preheat broiler on high.
  2. Heat 3 tablespoons olive oil in a saucepan over high heat. Add 4 cloves garlic and thyme until lightly browned on the edges. Add onion, tomato paste and salt; cook for 5 minutes until onions are soft. Add tomato puree. Cook on medium-low heat for 30 minutes, stirring occasionally, until mixture has reduced by almost half.
  3. Meanwhile, scatter eggplant over a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, then top with Parmesan cheese, salt and pepper. Cook until the top surface is nicely browned. Set aside.
  4. Preheat oven to 400º.
  5. Spread a layer of tomato sauce, eggplant and Mozzarella cheese over prepared dough. Mix 4 tablespoons of olive oil and 3 cloves garlic in a small bowl. Scatter garlic-oil overtop and brush edges. Slide pizza onto a pizza stone. Bake until crusts and toppings are golden-browned, 15 to 20 minutes. Sprinkle with chili flakes and serve.

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