Name: Eggplant Pizza
Cook time: 45 min
Total time: 2 hr
Yield: Serves 4
Ingredients: 1 large eggplant (1 1/4 pound); About 3 tablespoons olive oil; 1 (1/4-ounce) package fast-acting yeast; 2/3 cup warm water (110-115°F.); 1 2/3 cups all-purpose flour; 1/2 teaspoon salt; 2 tablespoons olive oil; 3 ounces grated mozzarella (3/4 cup); 3/4 ounces grated Asiago or Parmesan (1/4 cup); 2 tablespoons olive oil; 2 tablespoons minced garlic; 1/2 teaspoon dried hot red pepper flakes

Eggplant PizzaGourmet's Studios

For his pizza, Geoffrey Selling broils the eggplant instead of frying it in a lot of oil to lower the fat. But he coats the eggplant with commercial olive-oil spray, and we are reluctant users. How much different is spraying from lightly brushing with oil?

To find out, we tested this two ways, spraying the eggplant one time and brushing it the other, and did not find a difference in oiliness. But after tasting the spray, right from the can, and then the bottled oil, we prefer the old-fashioned way.

Recipe notes

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