Ricotta and Eggplant Pizza - Milk

Ingredients

• 1 medium eggplant (approx. 450g), sliced into 1/2 cm rounds
• 1 tsp sea salt
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1½ cups panko breadcrumbs
• ⅓ cup finely grated hard cheese (like local aged cheddar)
• Freshly ground black pepper
• 3 tbsp olive oil
• 300g fresh pizza dough (store-bought or homemade)
• 1 cup thick tomato passata or crushed canned tomatoes
• 1½ cups shredded local mozzarella (preferably from local Ontario milk)
• ¼ cup cooked shallots or caramelized red onion (optional)
• ⅓ cup local ricotta, loosely spooned
• Dried oregano or pizza seasoning blend
• Fresh basil or parsley, for garnish