Eggplant Parmesan Grilled Pizza

Active Time: 20 min.  Makes: 1 pizza or 4-6 personal size pizzas

1 small eggplant (about 12 oz.)

Yellow cornmeal for dusting

1 pound whole-wheat pizza dough

¾ c. prepared marinara sauce

2 Tbsp. chopped fresh basil

1 med. clove garlic, minced

¾ c. thinly shaved Parmigiano-Reggiano cheese

Preheat grill to medium-high.  Cut eggplant into 1/2-inch thick rounds.  Grill, turning once, until marked and softened, 4 to 6 min.  Let cool slightly, then thinly slice into strips.  Reduce heat to low.  Sprinkle cornmeal onto a pizza peel or large baking sheet.  Roll out the dough and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal (don’t be afraid to use too much, this step will keep the dough from sticking when it slides off the pan into the grill).  Slide the crust onto the grill rack; close the lid.  Cook until lightly browned, 3 to 4 min.  Using a large spatula, flip the crust.  Spread  marinara sauce on the crust, leaving a a 1-inch border.  Quickly top with the eggplant, basil and garlic.  Lay the Parmigiano-Reggiano shavings on top.  Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 min.

Recipe from Eating Well Magazine (Aug 2008)


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