- 1 large eggplant, cut into 1/4-in. slices
- 1 1/2 teaspoons kosher salt
- 6 ounces Parmesan cheese, grated (about 1 1/2 cups), divided
- 1 1/2 teaspoons extra-virgin olive oil
- 1 garlic clove, minced
- 4 ounces mozzarella cheese, shredded (about 1 cup)
- 2 tablespoons crumbled feta cheese
- 2 tablespoons ricotta cheese
- 1/4 teaspoon crushed red pepper
- 1 tablespoon fresh basil leaves
How to Make It
Place pizza stone in oven. Preheat oven to 425°F (do not remove pizza stone while oven preheats). Place eggplant slices in a single layer on a baking sheet lined with paper towels; sprinkle eggplant evenly with salt. Let stand 15 minutes.
Pat eggplant slices dry, and arrange in an overlapping circular pattern on a baking sheet lined with parchment paper. Sprinkle eggplant evenly with 1 cup of the Parmesan, making sure Parmesan fills any space between slices. Transfer eggplant slices on parchment to preheated pizza stone; bake in preheated oven until golden, about 15 minutes.
Stir together oil and garlic in a small bowl; set aside. Carefully slide eggplant crust on parchment off pizza stone onto baking sheet. Place a second baking sheet on eggplant crust, and invert, releasing eggplant crust from parchment. Sprinkle eggplant crust evenly with remaining 1/2 cup Parmesan, making sure Parmesan fills any space between slices. Return eggplant crust to parchment, and place on pizza stone. Bake at 425°F until golden and slightly crispy, 8 to 10 minutes.
Remove crust from oven, and increase oven temperature to 450°F. Lightly brush crust evenly with garlic oil. Top evenly with mozzarella and feta. Dollop teaspoonfuls of ricotta over pizza; sprinkle pizza evenly with red pepper. Bake at 450°F until cheese is melted and lightly browned, 5 to 8 minutes. Top evenly with basil leaves.