Eggplant Parmesan Pizza

Eggplant Parmesan Pizza

I do try and look for ways to add more fiber to my diet; and sometimes I even remember to add those chia or flax seeds to my muffins or breakfast bread batters. Not as often as I probably should though.  One diet ago I toasted chia and flax seeds for a late night snack. That would be a healthy choice right? Tasty snack idea, as long as you don't opt to eat too many! Learned that lesson the hard way. There is a reason chia seeds are called a digestive broom! The seeds definitely added a crunchy texture to the fried eggplant. In the end I decided to call my lunchtime creation an Eggplant Parmesan pizza.  

I honestly can't remember if it was a birthday cake baking day, or a pasta making day--all I remember is that I had been in the kitchen for hours and was suddenly starving. I had a small eggplant in my veggie drawer on the verge of going bad, pesto and fresh mozzarella in the fridge, a jar of spicy Arrabiatta sauce and a pre-baked pizza crust in the pantry--some combination of that would have to be lunch.

The eggplant was coated with Panko breadcrumbs and chia seeds, cooked in olive oil, then reappeared as a pizza topping. It might seem like a weird combination, but I had a hunch it might actually work. If it didn't, well at least it would be healthy (ier) for the effort.

Afterward I ate the whole 6" pizza, my healthy friend told me chia seeds were only good for you when they were uncooked. I think she might have been just messing with me. Glad she didn't tell me that beforehand--I remember feeling pretty darn healthy chomping that whole baby down. Cest la vie!

Panko breadcrumb and chia seed coated eggplant.

Homemade pizza is so much better than take-out, you have to try it. If you prefer, make your own dough- -then let the kids roll it out and decide what goes on top. I do this with my nieces and nephews in the summer and they think Aunt Debbie is pretty cool. If it's too hot inside to crank up the oven, we cook them outside on the gas grill--great flavor and the kids think it's fun.

Oh--sometimes they also play with their ingredients!

Eggplant Parmesan Pizza
Makes 2 -6" pizzas
Printable Recipe

2-3 small thin eggplants
Olive oil
Tomato sauce (I used a jar of Rao's Spicy Arrabiatta sauce with this pizza)
2-6" pre-baked pizza crusts
Panko breadcrumbs
Chia seeds, whole
Garlic powder
Shredded mozzarella
Grated fresh Parmesan cheese
Kosher salt and freshly ground pepper to taste

Preheat oven to 450°F.

Slice the eggplant into 1/2" thick slices. Place on cookie sheet and salt both sides. Let sit for about 10 minutes.Salt removes some of the bitterness from the eggplant.

Meanwhile, combine Panko bread crumbs, chia seeds, garlic powder, Parmesan cheese, and salt and pepper in a shallow dish. In a second dish whisk one egg and one tablespoon water until blended.

Dip each eggplant slice into egg wash.

 Roll in breadcrumb and chia seed mixture, coating all sides well.

In a nonstick frying pan add enough olive oil to just cover the bottom of the pan. Heat on medium until oil is hot.

Add eggplant and cook until brown on both sides. Add oil and reduce heat as needed. Remove from pan when golden and set aside to cool.

To make pizza, top pre-baked crusts with a few tablespoons of tomato sauce and smear until all but the edges are covered. Don't put too much sauce on bottom or the pizza will be soggy. Add dollops of pesto all over the sauce. Add eggplant slices, shredded mozzarella, and freshly grated Parmesan cheese.

Bake directly on middle oven rack (for crispy crust) until cheese has melted and pizza is golden brown. I like my cheese a little darker than most people, so take it out when it's just melted if you prefer. Remove to a cutting board, slice and serve while warm. 

Fresh pizza definitely warms my heart.

Enjoy!