30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Fried Eggplant Pizza Slices
Delicate eggplant slices, fried to perfection and topped with a rich San Marzano tomato sauce, creamy burrata, and fresh basil. A sophisticated take on a classic.
Total Time
75
Yield
4
Calories
450 cal
Difficulty
Medium
Cuisine
Italian
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What You'll Need
Equipment:
Large Skillet, Shallow Dish, Saucepan, Wire Rack, Thermometer •
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Instructions
Slice the Eggplant into 1/2-inch thick rounds and lightly salt. Let sit for 30 minutes to draw out excess moisture, then pat dry.
In a shallow dish, whisk together the 00 Flour, Cornstarch, Smoked Paprika, and Sea Salt.
Dredge each Eggplant slice in the flour mixture, ensuring it's fully coated.
Heat the Grapeseed Oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C).
Fry the Eggplant slices in batches for 2-3 minutes per side, until golden brown and crispy. Remove and place on a wire rack to drain.
Make the Sauce: Heat the Olive Oil in a saucepan over medium heat. Add the Garlic and cook for 1 minute. Add the San Marzano Tomatoes and crush them with your hands. Add the Red Wine and Tomato Paste. Simmer for 30-40 minutes, stirring occasionally, until the sauce has thickened.
Spread a generous layer of Sauce on each fried Eggplant slice.
Top with Burrata Cheese and a sprinkle of Red Pepper Flakes.
Bake in a preheated oven at 375°F (190°C) for 3-5 minutes, or until the burrata is warmed through.
