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.
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.
6 slices of bredded eggplant
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
Bake eggplant slices for about 10 minutes, flipping once.
Prebake pizza crust for 10 minutes until it starts to harden on the outside slightly.
Top with marinara and basil.
Shake on some Italian Seasoning after topping with shredded mozzarella.
Top with eggplant, and dollops of ricotta.
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.
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.