Deconstructed Eggplant Parmesan Pizza

With a name like that, I have been watching too many cooking shows.  But it happens to be what I did.  We had a couple of eggplants in the fridge that we needed to use and my daughter said how about eggplant parmesan.  I said that sounds awesome and off I went.  I made my own marinara, and put a light saute on breaded eggplant and we were ready to assemble the pizza.

Recipe
Deconstructed Eggplant Parmesan Pizza:
Marinara:

1. I started with sauteing 1 diced yellow onion; after the onion softened, I added in 3 minced garlic cloves for 1 minute; then i added in 1/4 cup of red wine and cooked off virtually all the wine
2. At this point, I added in one 29 oz can of tomato puree and one 14.5 oz can of diced tomatoes with 2 tsp each of salt and oregano and 1 tsp of pepper and 1 tbsp of fresh chopped parsley
3. Cover and simmer for at least 15 minutes

Eggplant:

1. Slice the eggplant in circles and warm a few tbsp of olive oil in a pan
2. Set up your dredging station with one bowl filled with 1 1/2 cups of flour; one bowl with 2 eggs beaten and a 3rd bowl with 1 cup of panko breadcrumbs, 1/2 cup of regular breadcrumbs, 1 tbsp each garlic powder and oregano
3. Dredge the eggplant slices in the flour, shake off any excess; then drop in to the egg bath, shaking off any excess and finish by putting the slices in the panko mixture
4. Drop into your heated oil and cook for 3 – 4 minutes per side – looking for a nice browning
5. Remove from pan and drain on a paper towel

Pizza Assemblage:

1. I started with a store bought crust; I add a healthy layer of the marinara sauce, then top with an Italian blend of shredded cheese; next I added the breaded eggplants; and I finished with a small amount of shredded parmesan and diced fresh mozzarella
2. These were baked in a 425 degree oven for about 8 minutes