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.
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.
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.