Eggplant, Pesto, and Goat-Cheese Pizza

Eggplant, Pesto, and Goat-Cheese Pizza
Photo by © Melanie Acevedo


  • 7 ½ tablespoons olive oil, or more as needed
  • 1 1 ½- to 2-pound eggplant, cut into 1/4-inch slices
  • ¾ teaspoon salt
  • 1 pound store-bought or homemade pizza dough
  • ½ teaspoon fresh-ground black pepper
  • ½ cup grated Parmesan
  • 6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
  • + 2 more ingredients
    • 3 cloves garlic, minced
    • ½ cup store-bought or homemade pesto

1. Heat the oven to 450°. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more i...

View full recipe at My Recipes


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