Eggplant Parmesan Pizza
Eggplant Parmesan Pizza
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
Instructions
- Preheat broiler on high.
- 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.
- 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.
- Preheat oven to 400º.
- 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.
