Eggplant Pizza

I have been very into grilled eggplant this past summer and fall. When Danielle and I decided to make grilled pizza on Sunday night, I knew I wanted to use this as inspiration. Unfortunately the grilling idea fell through due to a gas shortage, but we roasted the eggplant and baked the pizzas. Still delicious!

Eggplant Pizza
About 4 servings


1 large eggplant
1 recipe home made pizza dough, or store bought (Danielle made this so I don't have the recipe)
1 package sliced provolone
1 chunk of ricotta
1 handful of pitted green olives
2/3 C olive oil
2 garlic cloves
Corn meal
A couple sprigs of parsley
Salt and pepper


If you're making homemade dough, do that first and prepare the eggplant while waiting for the dough to rise. Mince the garlic cloves and mix in with the oil. Slice the eggplant and brush both sides with garlic oil, and sprinkle with salt and pepper. Roast in the oven on a lined and greased cookie sheet at 425 until it starts to brown (about 30 minutes), flip once while roasting. Line the baking sheet with a layer of cornmeal and stretch the dough to fit. Brush the dough with the rest of the garlic oil. Cut the provolone slices into one inch strips and sprinkle over the dough. Place the roasted eggplant slices on the dough, sprinkle the olives, chunks of ricotta, and chopped parsley. Bake for about 25 minutes at 350, until cheese is melted and crust begins to brown.