Wednesday, October 1, 2014
Inquirer Daily News

Eggplant pizza

Love this new, easy version of eggplant parm

Eggplant pizza

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I think I’d call this more Eggplant Pizza  than Eggplant Parm! After searing the eggplant in the cast-iron skillet, I just layered some marinara sauce and mozzarella cheese on top. I was truly shocked at how delicious this was.
To be honest, when my mom first suggested it, I thought it was going to be pretty bland and boring. Yet it really was delicious! (I am getting a little bit sick of my mom always being right.…)

It took all of about 45 minutes to prepare. I picked up another eggplant at the grocery store on Saturday and made this again Sunday! And it was just as good the second time.

Photo by Nicko Margolies

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking for 30 years. Her blog started with her daughter, but has been continuing for the past year with school children, this spring with fifth graders at Henry Lawton Elementary in Philadelphia. The program has expanded to 10 schools, with 20 volunteers working with a total of 50 urban children. The program is partnering with the Vetri Foundation for Children and Brown’s Shop Rite is providing the food.

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