Pizza with Eggplant and Red Sauce

My neighbors, right next door, I think I never cooked for them. So I decided to make this pizza for them.


Pizza with Eggplant and Red Sauce

Serves 4 people, plus leftovers.

6                                        Pizza dough, divided into 6 even portions 
                                          Red Sauce (see below)
3 small                               Eggplants, sliced into very small lengthwise, 1/16" - 1/8" slices
7 oz.                                  Mozzarella, Buffalo's milk, shredded
8 - 10 leaves                      Fresh basil, chopped
                                          Parmigiano Reggiano, shredded, to taste

1. Place pizza stone inside oven and preheat the oven at 500 deg. for 30 minutes. 
2. Sprinkle corn flour on top of pizza paddle. Put pizza dough on top of the pizza paddle.
3. Evenly divide the red sauce, eggplant, mozzarella, basil and parmigiano reggiano, and add on top of each pizza. Don't use too much of each ingredient. 
4. Place each pizza on the stone and bake in the oven for 5 - 7 minutes, rotating 180 degrees halfway through with the pizza paddle.
5. Take pizzas out of the oven and let rest for approximately 5 minutes before cutting.
6. Serve and enjoy.

Raw Pizza with Eggplant and Red Sauce

Red Sauce

24 oz. jar                          Passata tomato sauce, no seeds, no skins
1 teaspoon                        Oregano, dried
1 teaspoon                        Basil, dried
                                         Course salt and freshly ground black pepper, to taste

1. Add the jar of tomato sauce to a medium saucepan over low heat.  
2. Add oregano, basil, salt and pepper.
3. Simmer for about 30 minutes. Turn it off.
4. Serve and enjoy.

Cooked Pizza with Eggplant and Red Sauce

I USE ONLY MY  LEFT HAND!!!