1 eggplant, sliced into 1/4-inch slices
1/2 cup flour
2 eggs, lightly beaten
2 cups seasoned bread crumbs
Vegetable or olive oil, for frying
1 pizza crust (store-bought or homemade)
1/2 cup ricotta cheese
1/2 cup pizza sauce
1/4 cup parmesan cheese
1 cup mozzarella cheese, shredded
*All measurements are approximate. Actual measurements will vary depending on the size of your pizza crust. I used a 12-inch store-bought crust.
1. Arrange the eggplant slices in a single layer. Sprinkle with a good amount of salt. Allow to rest for about 20 minutes. Rinse thoroughly, then pat dry.
2. Dredge each slice in the flour, then dip in egg, then dredge in the bread crumbs. Press the bread crumbs into the eggplant so that it is thoroughly covered. Heat a thin layer (about 1/8-inch) of oil in a large fry pan over medium/medium-high heat. Fry the eggplant slices for a minute or two on each side, until golden brown and crispy. Adjust the heat, as necessary, to prevent burning. Drain the fried slices on paper towels. Chop into small pieces.
3. To assemble the pizza: Preheat oven to 375 degrees F. Spread the ricotta cheese in an even layer over the pizza crust. Spread the pizza sauce on top of the ricotta (I like to use a smooth and thick tomato-paste based pizza sauce.) Sprinkle about 1/2 of the mozzarella cheese over the sauce. Arrange some of the eggplant pieces around the pizza. (You may have extra eggplant remaining.) Sprinkle with the parmesan cheese and remaining mozzarella cheese. Bake for about 15-18 minutes, until hot and melty.