Eggplant Parmesan Pizza


  • 1 cup cherry or grape tomatoes, halved
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp mint, minced
  • generous pinch of red pepper flakes
  • pinch of kosher salt
  • Enough thin slices of eggplant to fully cover pizza
  • pizza dough
  • small amount of pizza sauce
  • 1/2 cup fresh mozzarella, roughly torn
  • 2 tbsp fresh oregano,  minced
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp chives, minced

Preheat oven to 500 with pizza stone in it

Toss tomatoes with olive oil, garlic, mint, pepper flakes, and salt. Let marinate for 20 minutes or so

Brush the eggplant with some of the oil from the tomato mix and saute over high heat or broil until well browned, let cool

Stretch out pizza dough and cover with a very thin layer of sauce. Arrange the eggplant slices to fully cover the sauce

Sprinkle pizza with cheese, fresh oregano, and cherry tomato halves and bake

Sprinkle with chives after baking, and serve

From Serious Eats




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