Jonathan Waxman

Eggplant Pizza

Tomato, Ricotta, and Parsley

Preparation info
  • Makes

    2

    pizzas
    • Difficulty

      Easy

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant
The Barbuto Cookbook

By Jonathan Waxman

Published 2020

  • About

A nice way to spend a summer’s afternoon. The eggplants should be firm, colorful, and sweet. The tomatoes, bursting with juice and flavor. The ricotta, creamy; and the green parsley garnish light and fresh, not tough.

Ingredients

  • 2 cups (165 g) diced purple eggplant
  • Sea salt
  • 5 tablespoons<

Method

  1. Preheat the oven to 400°F (205°C).
  2. In a bowl, toss the eggplant with sea salt and 3 tablespoons of the oil. Place on a sheet pan and roast for