Not everything that comes out of my kitchen is a gourmet masterpiece. I make a lot of new recipes and that means a whole lot of trial and error. (mostly error) 😅Sometimes, I end up with unexpectedly delicious mistakes and other times, I have to scrap the whole thing and start over with new ingredients. Cooking is a term that is always evolving for me. I'm not sure that I'll ever feel as if I've mastered it, but I gain more confidence every time I do it.
The funny thing is, that my cooking confidence doesn't translate to my food blogging. I've been blogging for 9 years and I still have with a mini anxiety attack every single time I have to push the publish button on a new recipe. "What will people think of this recipe?" "Will they like it?" "Will other people be able to make this recipe?" "Did I accidentally leave out an ingredient?"
When I’m talking to someone and they say “I’m making your…” or “I made your ____ for dinner last night” my instinct is to hold my breath and cross my fingers. I know that Brazilian Black Bean Burgers aren't everyone's cup of tea but I also don't want anyone to be disappointed. I can't seem to escape the feeling that I'm personally responsible for other people's food failures. 😬
My goal as a food blogger is to be as honest as possible. I'll always give you my opinions - good AND bad. And a lot of time, I'll even share the feedback from my family because we have very different food preferences.
In the case of this Eggplant Parmigiana Pizza, the flavor was outstanding even though I didn't feel like it LOOKED as good as it tasted. Despite it's pale color - this pizza was DELICIOUS! I'm normally a margherita pizza lover and the addition of roasted eggplant and fresh tomatoes just took it to a whole new level. 🍕
I blame my uncooperative Big Green Egg for the less than golden color on my Eggplant Parmigiana Pizza. (It really was my fault for trying to save time by not cleaning out the charcoal and replacing it with new.) 😬 This really was a delicious combination of toppings though. My pizza dough recipe makes 3 doughs so I made 3 different pizzas on the night that I made this. I made one Eggplant Parmigiana Pizza and the other 2 were more traditional but this was the one that disappeared FIRST.
Eggplant Parmigiana Pizza
1 pizza crust
1/4 cup good quality stewed tomatoes, pureed
1 Tsp olive oil
salt, pepper, and dried oregano
1/2 medium-sized eggplant, cut into thin slices
2 Tbsp olive oil
salt and fresh cracked black pepper
1 ball fresh mozzarella cut into rounds
1 Tbsp grated Parmigiana
Fresh basil leaves
1 small fresh ripe tomato cut into rounds
1 Tbsp olive oil
Cook on the grill or bake in a 500 degree oven for 15 min.
Friday night is pizza night so get your grills fired up and have a pizza party!!
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