Quick & Easy delicious eggplant parmigiana naan pizza with crispy coasted eggplant slices smothered in fresh mozzarella and delectable tomato sauce finished with Parmigiano, chili flakes, a drizzle of honey and fresh basil.

Quick and easy weekday lunch idea perfect for the kids if they are learning at home or something you can easily put together for yourself if working from home these days.

We are taking a few short cuts with this recipe since we want it to be something you can easily put together without having to make everything from scratch. We are using store bought garlic naan bread which is a great way to make individual personal size pizzas. We are also using store bought sauce, we combined a pizza sauce with an Italian Sicilian tomato sauce. The Siciliana tomato sauce has sweet and earthy sundried tomato notes and mixed with pizza sauce that has herbs and garlic notes helps to create a perfectly seasoned pizza sauce. Its just something we like to do to ensure the tomato sauce on our pizza has a lot of flavor and if perfectly seasoned.

The pizza taste very similar to a margarita pizza since we are using fresh mozzarella slices, a good tomato sauce and topping it fresh basil for those delicious aromatics that make your mouth water! The added eggplant brings a nice crunch to the pizza, its very mild in flavor but the crunch from the seasoned panko breadcrumbs really works well for this style of pizza.

Don’t forget to finish off your personal pizza’s with some chili flakes, a drizzle of honey and fresh basil! The combination of chili flakes with honey on pizza is one of our favorites and we strongly recommend you guys give it a try!

Cheers!

@Thecommunalfeast

Print Recipe

EGGPLANT PARMIGIANO NAAN PIZZA

Quick & Easy delicious eggplant parmigiana naan pizza with crispy coasted eggplant slices smothered in fresh mozzarella and delectable tomato sauce finished with Parmigiano, chili flakes, a drizzle of honey and fresh basil.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Lunch

Cuisine: Italian

Servings: 2

Author: the communal feast

Ingredients

• 1 eggplant
• 1 cup all purpose flour
• 1 tsp salt
• 1 tsp pepper
• 2 large eggs
• 2 cups seasoned panko breadcrumbs
• 1 tsp garlic powder
• 2 garlic naan bread
• 1 cup marinara sauce We like to mix good quality pizza sauce with a Sciciliana tomato sauce
• 6 oz fresh mozzarella thinly sliced
• 2 tsp Italian seasoning
• ¼ cup fresh chopped basil
• Freshly grated parmesan cheese
• Optional
• Chili flakes
• Honey

Instructions

• 1. Slice eggplant into ¼ inch rounds. Lay on a paper towel then sprinkle with salt and let sit for about 20 minutes to release the moisture
• 2. Preheat oven to 400 degrees F. Lightly grease a baking sheet or line with foil and spray with cooking spray
• 3. Set up 3 shallow dishes for dredging. First dish stir together flour, salt and pepper. Second dish whisk eggs and third dish stir together panko breadcrumbs with garlic powder
• 4. Working one eggplant slice at a time, dredge eggplant in flour then dip in egg mixture and then coat with breadcrumbs. Place onto your baking sheet in an even layer, repeat with remaining slices and sprinkle with a light coating of parmesan cheese
• 5. Roast in the oven for 20 minutes turning halfway, remove and let cool 2 minutes
• 6. Keep oven on at 400. Place naan breads on a baking sheet then spoon your pizza sauce onto the naan bread, spreading it to the edges in a circular motion, season with Italian seasoning
• 7. Place eggplant slices (we did 3 per naan) then place your thinly sliced mozzarella onto the pizza. Sprinkle with freshly grated Parmesan cheese -as much as you like
• 8. Bake the naan for 10-15 minutes depending on how crispy you like your crust. The naan should be golden brown underneath and have crisp edges. To finish the pizza we like to broil for 1 minutes to get the mozzarella nice and golden.
• 9. Remove from the oven, garnish with a bit more freshly grated parmesan cheese, optional to sprinkle with chili flakes and drizzle honey over your pizza. To finish sprinkle with a
  generous amount of fresh chopped basil
• 10. Serve right away
•