Eggplant Parmesan Pizza

My pizza today isn’t really Memorial Day themed, but it is a winner. New England’s weather hasn’t really been Memorial Day themed either. I’m not complaining though. I got the good weather when I needed it. My freezer was getting a bit out of control and I was wanting to use some ingredients. I dug around and found some frozen bredded eggplant, courtesy of Trader Joe’s. I thought I’d introduce Mr. J to it via pizza. It was delicious.
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This is so good. The eggplant is delightfully crispy while the ricotta is creamy and the mozzarella is stretchy. There are such good flavors and textures while being a Love.

Ingredients:

6 slices of bredded eggplant
pizza dough
1 1/2 cups marinara
2 tbs basil, chopped
8 oz shredded mozzarella
2 tbs Italian seasoning
1/2 cup ricotta cheese
2 tbs Parmesan cheese

Directions:

Bake eggplant slices for about 10 minutes, flipping once.
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Prebake pizza crust for 10 minutes until it starts to harden on the outside slightly.
Top with marinara and basil.
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Shake on some Italian Seasoning after topping with shredded mozzarella.
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Top with eggplant, and dollops of ricotta.
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Return to the oven and bake for 5-7 more minutes until all the cheese melts. Sprinkle with Parmesan before serving and let sit 3-5 minutes before slicing.
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I loved this one. Ricotta on pizza is to die for. It is perfectly melty and adds some soft texture. I thought it was a nice in-between of kind of a topping and kind of the base.

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