Wednesday, January 13, 2010 12:00 PM
Ages ago on an ancient rerun of the original Iron Chef, I remember being fascinated by a pizza topped with thinly-sliced Japanese eggplant. I’m sure it was the least sophisticated, easiest to replicate dish on the show, but I always dug the idea. It only rarely occurs to me to make it, but a month or so ago, I got a great deal on some nasubi at Uwajimaya and couldn’t help myself.
I made a basic tomato sauce and my signature potato-based pizza dough, then used the usual weapons of thinly sliced mozzarella and parmesan to turn out this not-so-old-school variation on eggplant parmesan. The flavor is brightened up a bit with a chiffonade of fresh basil.
This one barely survived a group of hungry food photography buffs during our December gathering.
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