I have created a similar version to this and called it Eggplant Parmigiana countless times. Breaded eggplant, marinara sauce and cheese baked in the oven until the cheese melts and becomes a bit golden – that was the perfect parmigiana! But this time, I added some toppings…and so, it was transformed into a pizza! No toppings = parmigiana; toppings = pizza!
1 eggplant, sliced into rings
1 to 2 beaten eggs, with a bit of salt and pepper added
Marinara Sauce (I used my “Ugly” tomato sauce)
Shredded Cheese, like mozzarella
Pizza toppings: prosciutto, mushrooms, peppers, salami, whatever you like!
Take the eggplant slices and coat them first in the beaten egg, and then lightly in the breadcrumbs. Shake off any excess breadcrumbs.
In a hot pan with sufficient olive oil to coat the bottom, brown the eggplant slices so that they are golden. Once each slice has browned, blot them on some paper towels to remove any excess oil.
Place the eggplant slices on a cookie sheet. Cover each slice with some marinara sauce and some shredded cheese.
At this point, you can get creative and put whichever other topping you’d like, as if you were topping a pizza!
Bake the pizza’s in a 425 degree oven until the cheese melts and turns golden.
Enjoy your individual pizzas!