This is a spin on the classic eggplant parmesan. We ditched the pasta for a 3 day fermented pizza dough. The classic version typically breads the eggplant, but since we’re making this on dough we’re skipping the breading and dropping on our eggplant sliced thin and raw.
We used both fresh and low moisture mozzarella to bring this pizza together. Toss on a handful of grated Romano when it’s coming out of the oven. We used a 400 gram dough ball and baked this on our.
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