Eggplant Pizzaiola

This is a recipe that I make fairly frequently, usually when eggplant is on sale. It’s tasty and quick and easy to make.

1 large eggplant, peeled and cut crossways into 1 inch slices
3 oz. pepperoni, sliced very thin
3 oz. mozzarella (or fontina) cheese, grated
pizza sauce
olive oil

Preheat your oven to 400°F. Line a baking dish that has at least two-inch sides and is large enough to hold the eggplant slices in a single layer with aluminum foil. Spray or paint the foil with olive oil. Arrange the eggplant slices in the baking dish as closely together as possible without overlapping them. Spray or paint the eggplant slices with olive oil and roast, uncovered, in the oven for 15 minutes. Turn the eggplant slices over and return them to the oven. Roast for an additional 15 minutes until the eggplant is slightly browned and beginning to soften up.

Now arrange your “pizza”! Re-arrange the eggplant slices so they’re as close together as possible. I usually try to arrange them in a rough rectangle. Put pepperoni slices over the eggplant to cover the entire surface of the “pizza”. Sprinkle the grated cheese over the entire surface of the “pizza”. Spread the “pizza” with pizza sauce, canned or homemade (I like Pastorelli’s but homemade marinara is, obviously, the best).

Bake in the oven for an additional half hour until the cheese is melted and just starting to brown. This could be an entire dinner for two people or, if you augmented it with a green salad and some bread, you could probably serve more.

If you don’t care for pepperoni, you can use whatever topping you do like. If you use Italian sausage, cook the sausage thoroughly before spreading it over the eggplant. A mixture of Italian sausage, onions, and mushrooms is particularly good (my wife can’t eat green peppers).