If there is one dinner I love experimenting with, it is pizza – so when I saw this recipe, I knew it was right up my alley. Me, Mike, and Max, went to the strip district a couple days before, got a great looking eggplant, and some already made pizza dough from the Pennsylvania Macaroni Company… omg was this dough perfect! Go buy some now! It even got those little pizzeria bubbles in the crust, actually tasted like a real pizza! LOL Also, a picture of Max in the strip! He loved it!
1 batch pizza dough
1 1/4 cups mozzarella cheese, divided
4-5 thin, small, breaded eggplant cutlets, at room temperature or slightly warm
1-Preheat the oven to 450 with your pizza stone in the oven.
2- Prepare your crust. Top with a light coating of tomato sauce and about 1/2 cup of mozzarella cheese.
3- On a separate plate top each eggplant cutlet with some ricotta cheese and a tbsp or two of sauce. Use a spoon to spread the sauce over the cheese. Repeat until all eggplant is topped.
4- Place the eggplant evenly over the pizza. Use the remaining mozzarella cheese to top the whole pizza. Sprinkle with Italian seasonings.
5- Bake 12-15 minutes, until the cheese is melted and the crust is golden.