Summertime Eggplant Parmesan
This farmers market-driven pizza is surprisingly light, with gentle hints of eggplant and herb-marinated tomatoes. It’s a cheesy slice of the season.
Paper-thin slices of fresh eggplant are lightly brushed with garlicky olive oil. Sprinkled with a pinch of salt and pepper, the eggplant is grilled for approximately 2 minutes per side.
Chef Lakin Strikes a Pose
Don’t mind the lady in the background. She’s just really excited about pizza.
Halved cherry tomato are marinated in olive oil, basil, mint, and chili flakes. Soft leaves of fresh oregano sit beside them.
Building the Pizza
A single layer of the eggplant covers the sauce entirely. Clusters of oregano, cubes of mozzarella, and a generous handful of cherry tomatoes are arrayed on top.
Don’t be shy dousing the pizza with parmesan. It’s the namesake cheese of this pie!
Pinch o' Parsley
With a touch of herbaceous green parsley, this pizza is ready to devour!