“Egg”-Plant Parmesan Pizza
Prep: 15 minutes
Broil/Bake: 25 minutes • Serves: 4
1/2 medium eggplant, ends trimmed, cut crosswise into 1/4-inch-thick rounds (about 10 slices)
1 cup whole milk ricotta cheese
3/4 cup shredded whole milk mozzarella cheese
1/2 cup grated Parmesan cheese
All-purpose flour for dusting
1 package (16 ounces) Market 32® pizza dough
1/2 cup PICS pizza sauce
2 tablespoons PICS Italian seasoned bread crumbs
2 tablespoons olive oil
6 large eggs
2 tablespoons sliced fresh basil
2 teaspoons PICS crushed red pepper
1. Place oven rack 4 to 5 inches from broiler; preheat broiler to high. Line rimmed baking pan with nonstick aluminum foil. Spray 14-inch pizza pan or rimless cookie sheet with cooking spray. Place eggplant in single layer on prepared baking pan; spray with cooking spray and broil 7 minutes or until golden brown, turning once.
2. Reduce oven temperature to 425°. In medium bowl, stir ricotta, mozzarella and Parmesan cheeses. On lightly floured work surface, roll dough into a 14-inch circle; carefully transfer to prepared pizza pan and poke several times with fork to vent. Leaving 1/2-inch border, spread pizza sauce over dough; top with dollops of cheese mixture. Lay eggplant slices over pizza; sprinkle eggplant with breadcrumbs and drizzle with oil. Crack eggs over pizza; bake 18 minutes or until crust is golden brown and egg whites are cooked through and yolks are slightly soft or to desired doneness. Cut pizza into 8 slices.
3. Serve pizza sprinkled with basil and crushed red pepper.
Approximate nutritional values per serving (2 slices):
697 Calories, 32g Fat, 13g Saturated Fat, 337mg Cholesterol, 1231mg Sodium,
67g Carbohydrates, 5g Fiber, 8g Sugars, 1g Added Sugars, 36g Protein