Eggplant Parmesan Roll-Ups
Eggplant Parmesan Roll-Ups might be just the hor d'oeuvre you are searching for. This recipe serves 4.
Eggplant Parmesan Pizza
Ingredients
- Pizza Dough (adapted from Roberta's Cookbook)
- 150 grams all-purpose flour
- 150 grams 00 flour (okay to substitute all-purpose)
- 8 grams fine sea salt (scant 2 teaspoons)
- 1 gram rapid-rise yeast (scant 1/4 teaspoon)
- 5 grams extra virgin olive oil (1 teaspoon)
- 200 grams 95º water
- Sauce (adapted from Flour Water Salt Yeast), toppings, and making the pizza
- 14.5 ounces can peeled whole tomatoes
- 1 large clove garlic
- 2 1/2 tablespoons extra virgin olive oil
- 1 small eggplant (~10 oz/ 285 grams)
- 3/4 to 1 teaspoons kosher salt
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon dried oregano (or 3/8 teaspoon minced fresh)
- generous pinch red pepper flakes
- 1/3 cup dried bread crumbs
- 15 to 16 ciliegine (cherry-sized) balls fresh mozzarella cheese (~6.4 oz/ 180 grams)
- 2/3 cup grated parmesan (2 oz/ 60 grams)
- 8 large basil leaves
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