Homemade Takeout · Main Dishes

Roasted Eggplant & Fresh Mozzarella Pizza

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Yesterday was a very big day for me. A day that marked the beginning of an end and also the start of a new chapter. You see, for the last five years, ever since graduating from college, I’ve worked in New York City for the same fashion company. More recently, I decided that fashion is not the field for me, and that I needed to make a switch to an industry more in line with my passions, ideals and values. So yesterday, I gave my boss notice that I wouldn’t be returning to Ralph Lauren come September, as I’ll be pursuing a career and a life dedicated to wholesome and healthy cooking and living.

Although I’ve known about this move for a bit, there’s something about saying it out loud, without hesitation, to everyone, even coworkers, that makes it feel real. I feel free and excited. I feel like I’m finally starting to find my way. My first step in this journey is to study at the Natural Gourmet Institute in Manhattan, a nationally recognized culinary school focusing on healthful cooking. So I’m going back to school (amazing) and taking my life in a new direction. I seriously couldn’t be more thrilled.

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In addition to the freedom to fully announce and embrace the next phase of my life, I also had a great day yesterday because of dinner. That sounds weird (or maybe it doesn’t if you love eating as much as I do), but hear me out. When deciding what to do for dinner last night, I had only one requirement. It had to be ready quick so Matt could eat before leaving for rec hockey (and so I could enjoy a night of relaxing and watching Bravo). I raced through Whole Foods, grabbing refrigerated whole wheat pizza dough, a big beautiful eggplant, a ball of fresh mozzarella and a jar of marinara, knowing that I could pull these ingredients together with little thought or effort.

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As soon as I got home I sliced the eggplant and got it into the oven. Once finished, I piled on the sauce, roasted eggplant, mozz, and some finishing touches, and my roasted eggplant and fresh mozzarella pizza was ready for the oven.

After a long 10 minutes, I took it out and was seriously taken aback by how good it looked. My eyes darted to the balcony, and to my delight, I saw daylight, which means adequate food-photography lighting. On a night when a blog post was the last thing on my mind, the stars aligned and I accidentally came up with a delicious recipe and the pictures to go along with it. Awesome.

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So here I am, everything seemingly falling into place; both my life and a delicious Eggplant Pizza post. I have no idea what the future holds, which is kind of scary. But, of course, that’s life; an ongoing series of ups, downs and unknowns. All I can really do is cherish the ups, learn from the downs and enjoy the whole ride, and that’s exactly what I plan to do.

Eggplant Parmesan Pizza
Serves: 2-3   Start to Finish: 45 minutes

Ingredients

1 15-16 oz package refrigerated Pizza Dough, I used whole wheat*
1 Eggplant, about 1.5 pounds
Sea Salt
Olive Oil
Cornmeal
1 cup Marinara or Pizza Sauce
6 ounces Fresh Mozzarella Cheese
1/4 cup grated Parmesan Cheese
Garlic Powder, optional

To Make

Remove dough from fridge, allow to sit at room temp for an hour or so.

Preheat oven to 425 degrees.

Trim eggplant ends and slice width-wise into 1/4 to 1/2 inch slices. Sprinkle each side of each slice with salt and allow to sit for about 10 minutes. Dab off excess moisture and place in a single layer onto a parchment lined baking sheet. Lightly coat each side of each slice with olive oil. Bake for 35 minutes, flipping once during cooking.

When the eggplant is about 10 minute from done, form dough into desired shape. Place onto pizza pan or baking sheet that’s been brushed with a little olive oil and dusted with cornmeal. I used a circular pizza pan this time for a thicker crust.

Top crust with an even layer of sauce. Slice mozzarella and cut into big bite size pieces. Remove eggplant from oven and turn the oven temp up to 500 degrees. Place the eggplant discs evenly over the sauce (I cut them in half to make placement easier). Top with mozzarella and grated parm.

Optional step: brush olive oil onto crust and season with sea salt and garlic powder.

Bake for 10 minutes or until crust is crisp and cheese is starting to brown.

*of course you can use homemade dough too, get my recipe here (use 1/2 batch)

16 thoughts on “Roasted Eggplant & Fresh Mozzarella Pizza

  1. Mary – I LOVE your blog and, even more importantly, your decision to pursue a life path thing that truly fulfills you and makes you happy!

    Sidenote, I made this for lunch today and it was everything! I switched out pizza dough for grilled panini bread (in the bread section of Dierbergs) and seasoned the eggplant with garlic salt and pepper. So delicious!

    Thanks for the foodie inspiration and good luck with everything! xo

    Liked by 1 person

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