Cheesy Eggplant-Crusted Pizza - cooking recipe

Ingredients

1 large eggplant, cut into 1/4-in . slices
1 1/2 teaspoons kosher salt
6 ounces parmesan cheese, grated (about 1 1/2 cups)
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, minced
4 ounces mozzarella cheese, shredded (about 1 cup)
2 tablespoons crumbled feta cheese
2 tablespoons ricotta cheese
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh basil leaf

Preparation

Place pizza stone in oven. Preheat oven to 425\u00b0F (do not remove pizza stone while oven preheats).
Place eggplant slices in a single layer on a baking sheet lined with paper towels.
Sprinkle eggplant evenly with salt. Let stand 15 minutes.
Pat eggplant slices dry, and arrange in an overlapping circular pattern on a baking sheet lined with parchment paper.
Sprinkle eggplant evenly with 1 cup of the Parmesan, making sure Parmesan fills any space between slices.
Transfer eggplant slices on parchment to preheated pizza stone.
Bake in preheated oven until golden, about 15 minutes.
Stir together oil and garlic in a small bowl; set aside.
Carefully slide eggplant crust on parchment off pizza stone onto baking sheet.
Place a second baking sheet on eggplant crust, and invert, releasing eggplant crust from parchment.
Sprinkle eggplant crust evenly with remaining 1/2 cup Parmesan, making sure Parmesan fills any space between slices.
Return eggplant crust to parchment, and place on pizza stone.
Bake at 425\u00b0F until golden and slightly crispy, 8 to 10 minutes.
Remove crust from oven, and increase oven temperature to 450\u00b0F.
Lightly brush crust evenly with garlic oil.
Top evenly with mozzarella and feta.
Dollop teaspoonfuls of ricotta over pizza.
Sprinkle pizza evenly with red pepper.
Bake at 450\u00b0F until cheese is melted and lightly browned, 5 to 8 minutes.
Top evenly with basil leaves.