Eggplant Parmigiana Pizza

Preparation: 30 mins

Serves: 1 – 2 

Ingredients :

• 1 pizza base
• 6 tomatoes
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp dried oregano
• 1 tsp chopped garlic
• 1 tsp chilli flakes
• 2 tbsp tomato paste
• ½ tsp sugar
• 1 small eggplant, sliced
• 250g mozzarella, sliced
• 1 tbsp parmesan
• Handful of fresh basil leaves
• 1 fresh tomato, sliced
• 2 tsp olive oil

Method :

1. In a pot of boiling water, score your tomatoes on one side and place them into the water until the skin begins to peel. Drain, peel the tomatoes, and chop them roughly.
2. In a hot fry pan, heat oil and garlic before adding the onions and sautéing until translucent.
3. Then add the tomatoes, oregano, chilli flakes, tomato paste and salt. Stir occasionally for a few mins before adding in your sugar, and stirring well for another few mins.
4. While your tomato sauce is cooking, heat up a fry pan with oil and place in the eggplant slices. Cook until golden on this side, flip, and repeat. Drain eggplant slices on some paper towel.
5. Preheat your oven to 180C. Assemble your pizza by generously spreading on tomato sauce, before adding your eggplant rounds, mozzarella, fresh tomato and parmesan.
6. Bake in the oven for 15 mins, or until the cheese is golden brown. Top with fresh basil, slice and enjoy.

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