Sunday, October 23, 2011

Eggplant pizza

2 pizza crusts

2 cloves garlic, thinly sliced
1/4 c olive oil
5 long skinny eggplants, or enough when sliced thin to cover your pizzas
4 medium heirloom tomatoes, or enough when sliced thin to cover your pizzas
grated Parrano to taste
2 t spicy Italian mix
1-2 T thinly sliced basil (several sprigs)

A few hours before dinnertime (eg when you're making the pizza dough) combine the garlic and olive oil in a small bowl, and let it sit and steep on the counter.

Get out two baking sheets, line them with foil, and brush the foil with some of the garlic oil. Slice the eggplant thinly and evenly into ~1/4" slices, and lay them in a single layer on the baking sheets. Brush the tops of the eggplant slices with more garlic oil, and sprinkle with some salt. Broil until done: I did 5 minutes on the first side, 12 on the other side, then another 3 minutes on the first side again (brushing with more oil after each flip). Let the eggplant slices and baking sheets both cool down for a bit.

While you're waiting, slice the tomatoes and grate the cheese. Transfer the garlic out of any remaining oil and onto a cutting board, and mince it up a bit. Fry the garlic and the spice mix in the remaining oil, plus a drizzle if needed. Return the garlic and spices to the garlic-oil bowl, toss with the basil to wilt it, and set aside.

When the baking sheets are ready again, line them with parchment and dust with semolina, and preheat the oven to 450F. Form the pizzas and lay them on the baking sheets. Place on a layer of tomatoes, then a layer of eggplant, then sprinkle on the cheese, then sprinkle on the garlic-basil-spice mix. Bake until done, about 15 minutes.

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