Ingredients:
- 2 medium eggplants (about 1.5 lbs / 700g total), peeled and sliced into 1/4-inch (6mm) thick rounds
- 1 tablespoon kosher salt, plus more for seasoning
- 1 cup all-purpose flour (120g), plus more for dusting
- 2 large eggs, lightly beaten
- 1 cup breadcrumbs (100g)
- 1/2 cup olive oil (120ml), for frying
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (15ml)
- 2 cloves garlic, minced
- 1 (28-ounce / 800g) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar (optional, if tomatoes are acidic)
- Salt and freshly ground black pepper, to taste
- 8 ounces (225g) fresh mozzarella cheese, sliced or shredded
- Your favorite pizza toppings (e.g., pepperoni, mushrooms, bell peppers, olives, sausage)
Instructions:
- Salt the eggplant slices to draw out moisture. Let them sit for 30 minutes, then rinse and pat dry very well with paper towels.
- Place flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
- Dredge each eggplant slice in flour, then dip in egg, and finally coat in breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Be careful not to overcrowd the pan.
- Transfer the fried eggplant slices to a baking sheet lined with paper towels to drain excess oil. Season lightly with salt.
- Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant. Add crushed tomatoes, oregano, basil, and sugar (if using). Simmer for 10-15 minutes, stirring occasionally. Season with salt and pepper.
- Arrange the fried eggplant slices on a baking sheet. Spoon tomato sauce evenly over each slice. Top with mozzarella cheese and your desired toppings.
- Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly and your toppings are heated through.
- Let cool slightly before serving. Garnish with fresh basil (if desired).