Eggplant Parmesan Pizza

olive oil

2 large eggs

3/4 cup plain breadcrumbs

3/4 cup finely grated Parmesan cheese

1 teaspoon dried oregano

1/2 teaspoon dried basil

coarse salt


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)