Pizza pizza.

I know I've said it before, but if I call it pizza H will eat it. 

Just so happends eggplant Parm is one of Mr. Kings favorite dishes. Mine not so much, so eggplant Parm pizzas is a nice little compromise. I feel like if you cover the whole dish in sauce it makes it too soggy and I don't like soggy.

 (If I'm gonna eat cereal it's gotta be dry, as soon as it becomes a little soggy it skeeves me out)

With that face you gotta believe these are good.

So I started making this dish and realized I was out of eggs. So while my amazing husband ran to find my missing ingredient I prepped my eggplant.

1 medium eggplant

I like to find one that is long and skinny, or equal widths. Pear shaped ones will end up cooked unevenly

Peel and slice 1/4" thick

Lay out all the eggplant disks on paper towels and sprinkle with sea salt, cover with additional paper towels, and put some pressure on it to extract the water. Flip over, salt the other side and cover with dry paper towels (or hand towels) 

Let the water extract from the eggplant while you get the rest of your supplies ready. 

Mise en place 

Bread crumbs

1 cup Panko

1/2 cup grated Parm

1/4 cup shredded Italian cheeses

1tbl 21 seasoning salute (trader joes)

Crushed red pepper

Sprinkle of flour

1 tbl whole wheat flour

Egg mixture

1 egg, 1 egg white

Sriracha

21 seasoning salute

Basil

1 tsp flour 

Milk

Scramble those ingredients together.

 I use two forks during the breading process. Nothing worse than a clumpy egg and Panko mess attached to your fork and fingers. 

Line a baking sheet with Aluminum foil and cooling rack, spray with coconut oil. 

Dunk your dried out eggplant into the egg mixture, then into the Panko mix. 

Place all your breaded eggplant on the lined sheet.

Bake 375 for 30-40 minutes 

So I took a container out of the freezer that I thought was tomato sauce. It wasn't, instead My Italian Sausage, veggie and bean tomato soup. 

So I went with it, and chopped up some red and green bell peppers, zucchini, squash and garlic. I threw all the veggies in a pot with some coconut oil, let them sweat out. I added about a cup of yellow and red  grape tomatoes to the pot. Put the cover on it, and cook until the tomatoes pop. 

Once the veggies were nice and tender I added my unintentional Italian soup. To thicken it up a bit I threw in 1/4 cup tomato paste and 1 tbl basil. Put the cover on and simmer while the pizzas are still cooking. 

Once the Eggplants are tender, but not mushy put 1-2 tbl of sauce in the center of each and sprinkle with shredded Italian cheese. Bake for another 5-10 minutes until bubbly and beautiful

Serve alone or with whole grain pasta. 

Enjoy! 

-k