2 large eggs
3/4 cup plain breadcrumbs
3/4 cup finely grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 large eggplant, sliced into ½-inch rounds
1 pizza crust (pre-made or your own recipe)
1 cup pizza sauce (or pasta sauce)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan Cheese
Preheat oven to 375.
Brush 2 baking sheets with oil; set aside.
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, about 15 minutes; turn slices and back about 10-15 minutes longer.
Raise oven heat to 400.
Top pizza crust with sauce, eggplant, and cheeses.
Bake 15-20 minutes, until crust is baked through and cheeses are melty and bubbly. (Serves 4-6...but, Hubs and I ate the whole thing)