Eggplant Bread

My husband has a few favorite dishes. One of his ultimate, make-it-for-my-birthday favorites is eggplant Parmesan. I have to admit, I love it too. I have tried to make it many different ways, cutting out the fat, cutting down on the oil, baking, etc.. In the end, pan frying each slice of eggplant brings out the best flavor of all. I stopped fretting about it. It is a special dish, so I say go big or go home.

Eggplant Parmesan is one of the very few dishes I ever make with eggplant. I have made baba ganoush, which I enjoy, but that is about it. Until now. I opened up Martha Stewart’s Everyday Magazine and saw a beautiful focaccia made with thinly sliced eggplant. It looked devine.

I don’t really follow recipes, but Miss Martha’s inspiration is written all over this one. Yes, it’s different than hers, but I have to give her the credit.

Eggplant Focaccia
Serves 8

1 pizza dough
flour for dusting
1 medium eggplant
1/2 c Parmesan cheese
2 Tb Italian Seasoning
2 cloves garlic, finely chopped
2 Tb olive oil
salt and pepper
2 Tb Cornmeal

Preheat oven to 400F. Set a cookie sheet into the oven while preheating. Dust flour onto counter top and roll out pizza dough to a rectangle large enough to fit onto your cookie sheet.
Set aside.
Thinly slice eggplant, using a mandolin if you have one. Toss eggplant slices in Olive oil and season with salt and pepper.
Carefully remove pan from oven. Sprinkle Cornmeal onto pan. Place rolled dough onto hot pan. Layer eggplant slices on dough. Sprinkle with chopped garlic, Italian Seasoning, and cheese. Place pan back into oven and cook for about 15 minutes, until crust is nicely browned.
Remove from oven and let sit for a couple of minutes. Transfer to cutting board before slicing.

One thought on “Eggplant Bread

  1. vincent

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