Skip to footer

10 pizza recipes

Pizza is fun and easy to make, and the different flavor and topping combinations in these recipes could satisfy any pizza lover.

7. Eggplant Parmesan pizza

The Gourmand Mom
Keep this recipe simple with store-bought pizza crust and frozen pre-fried eggplant. Or tie on an apron and make a homemade crust and learn to salt your own eggplant.

  • By Caroline Kelly Staff Writer

By Amy Deline, The Gourmand Mom

1 eggplant, sliced into 1/4-inch slices

Salt

1/2 cup flour

2 eggs, lightly beaten

2 cups seasoned bread crumbs

Vegetable or olive oil, for frying

1 pizza crust (store-bought or homemade)

1/2 cup ricotta cheese

1/2 cup pizza sauce

1/4 cup Parmesan cheese

1 cup mozzarella cheese, shredded

*All measurements are approximate. Actual measurements will vary depending on the size of your pizza crust. I used a 12-inch store-bought crust.

1. Arrange the eggplant slices in a single layer. Sprinkle with a good amount of salt. Allow to rest for about 20 minutes. Rinse thoroughly, then pat dry.

2. Dredge each slice in the flour, then dip in egg, then dredge in the bread crumbs. Press the bread crumbs into the eggplant so that it is thoroughly covered. Heat a thin layer (about 1/8-inch) of oil in a large fry pan over medium/medium-high heat. Fry the eggplant slices for a minute or two on each side, until golden brown and crispy. Adjust the heat, as necessary, to prevent burning. Drain the fried slices on paper towels. Chop into small pieces.

3. To assemble the pizza: Preheat oven to 375 degrees F. Spread the ricotta cheese in an even layer over the pizza crust. Spread the pizza sauce on top of the ricotta (I like to use a smooth and thick tomato-paste based pizza sauce.) Sprinkle about 1/2 of the mozzarella cheese over the sauce. Arrange some of the eggplant pieces around the pizza. (You may have extra eggplant remaining.) Sprinkle with the parmesan cheese and remaining mozzarella cheese. Bake for about 15-18 minutes, until hot and melty.

7 of 10
Mark Sappenfield
Editor

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.

Subscribe to insightful journalism

You've read  of  free articles. Subscribe to continue.