Ingredients (to taste):
16 oz. Dough Ball
Flat Leaf Parsley (chopped)
Cooked Pasta Sauce (we used Al Dente Premium Pasta Sauce from Stanislaus)
Whip ricotta cheese with a little salt, pepper, Pecorino Romano and chopped flat leaf parsley. Adjust mixture to taste.
Next, slice the eggplant into 3/4" wide strips, place in the flour, the eggwash, then the seasoned breadcrumbs. Pan fry in some olive oil until crispy but not too well done.
Set both aside for use later.
Open up the 16 oz. dough ball. Place the fresh mozzarella generously on the pie leaving a few gaps showing the dough beneath.
Take the fried eggplant strips and place evenly over the entire pie. Splash on the cooked pasta sauce sporadically across the pizza using the "Jersey Splash" method (refer to video for example).
Add a layer of Pecorino Romano to the pie and then dollops of the ricotta mix evenly spread around the pizza.
Place in oven and cook at 550 for about 7-8 minutes.
Remove the cooked pizza and break up 2-3 basil leaves and spread around top of the pizza.
Cut, serve and enjoy!