Week 26 – I can’t believe the year is halfway over! It sure doesn’t feel that way. It seems like I just started this little pizza journey a month ago.
Growing up, I never thought I liked eggplant. Not that I ever tried it, I was just convinced that it was “gross.” I can’t remember when I finally tasted it. I know I didn’t cook with one until I was about 22-23 and first attempted to make an eggplant Parmesan dish.
This week’s pizza was inspired by my younger sister, Allie. She had a similar pizza somewhere in Detroit and suggested I make one as well. I like eggplant now so I figured why not?
I used my standard pizza dough for this pizza. I breaded the eggplant using a recipe I made a few weeks back when I participated in a recipe swap. When the eggplant came out of the oven I cut it into strips.
I topped the crust with pizza sauce and the eggplant strips.
Next came the mozzarella and Parmesan.
It went into the oven for about 10 minutes at 475 F.
This pizza was good, but nothing special. It didn’t taste overly like eggplant, but I did enjoy the crispy outside and mushy inside of the eggplant strips. The husband said this was “alright” but would have preferred a good marinara sauce rather than the pizza sauce. I would agree. Truth be told, I was going to use a marinara sauce but I had some pizza sauce leftover from something else that I wanted to finish. Other vegetables would have been a good addition also. I wouldn’t go out of my way to make this again, but if I had a bunch of eggplant I wanted to get rid of, I might make it.