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Broiled Eggplant Pizza

COOK TIME
35 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(9)
Ryan Scott's one pan eggplant pizza on Megyn Kelly TODAY
Nathan Congleton / Nathan Congleton
COOK TIME
35 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(9)

Ingredients

  • 1 eggplant, unpeeled, sliced into 1/8-inch rounds
  • 1/2 cup milk
  • 1 cup cornstarch, divided in three parts
  • 1/2 cup all-purpose flour
  • 1/3 cup panko breadcrumbs
  • 1/4 cup cornmeal
  • 1/4 cup Parmesan
  • 1 1/8 teaspoons sea salt, divided
  • 1/8 teaspoon black pepper
  • 4 tablespoons extra-virgin olive oil
  • Topping
  • 1 cup store-bought pizza sauce
  • Parmesan cheese, to taste
  • Mini mozzerella balls, to taste
  • Sliced pepperoni (optional)
  • Fresh basil
  • Red pepper flakes (optional)
  • Drizzle extra-virgin olive oil
  • Chef notes

    Broiler pans are my absolute favorite pans. I love broiling everything from carrots to broccoli, green beans, chicken, potatoes, you name it. Broiler pans are amazing for one-pan meals and if you hate cleaning up and washing dishes, you will love broiler pans. 

    Technique tip: Broiler pan are also great for cooks that do not have an outdoor grill but still want to get grill marks on their food. Broiler pans work by cooking in direct heat and they have a grate that allows airflow underneath the food. The grate also allows excess juices to drain, which helps keep food crispy and reduces sogginess.

    This recipe can also be made vegan by using almond milk, gluten-free flour, gluten-free panko breadcrumbs and vegan Parmesan cheese.

    Preparation

    1.

      Preheat oven to 400 degrees and line a baking sheet with parchment paper. Also, prepare your dipping stations by mixing together milk and cornstarch in one bowl; flour, cornstarch and sea salt in another bowl; and panko breadcrumbs, cornmeal, Parmesan cheese, sea salt and pepper in another bowl.

    2.

    Next, dip eggplant slices in flour mixture, then milk mixture and then breadcrumb mixture and arrange dipped rounds on a clean plate or baking sheet.

    3.

    Heat a large skillet over medium heat. Once hot, add 2 tablespoons of the oil. Let the oil heat for 1 minute. Then add 4 to 5 eggplant rounds at a time and brown for 2 to 3 minutes on each side or until light golden brown.

    4.

    Add to the prepared baking sheet and add baking sheet to the oven so the eggplant can start baking.

    5.

    Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed. Turn heat down if eggplant rounds are browning too quickly.

    6.

    Bake eggplant for 15 to 20 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Prepare sauce, cheese and any other toppings at this time (optional). Set aside.

    7.

      Remove eggplant from the oven when crispy and golden brown. Top with a little red sauce, cheese of choice, and any other toppings. Broil for another 5 to 7 minutes or until cheese is lightly golden brown. Enjoy as is or garnish with red pepper flake, fresh basil, Parmesan cheese and a drizzle of olive oil.