A delightful twist on classic pizza, featuring crispy baked eggplant and a blend of cheeses.
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lightly greasing it with olive oil.
Using parchment paper can make cleanup easier and prevent sticking.
Slice the eggplant into 1/4-inch thick rounds.
Try to keep the slices uniform for even cooking.
In a bowl, beat the egg. Dip each eggplant slice into the egg, then coat with breadcrumbs.
Press the breadcrumbs onto the eggplant slices to ensure a good coating.
Arrange the coated eggplant slices on the prepared baking sheet and bake for 15 minutes. Flip them over and bake for another 10 minutes until golden and crispy.
Flipping the slices ensures they crisp up evenly on both sides.
Increase the oven temperature to 400°F (200°C).
Allow the oven a few minutes to reach the new temperature.
Spread the pasta sauce evenly over the pizza crust. Arrange the baked eggplant slices on top, then sprinkle with mozzarella and Parmesan cheeses.
Distribute the toppings evenly for consistent flavor in every bite.
Bake the pizza in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
Keep an eye on the pizza to prevent over-browning.
Remove the pizza from the oven, let it cool slightly, slice, and serve.
Letting the pizza cool slightly helps the toppings set for easier slicing.
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