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Pizza alla Parmigiana with eggplant and parmesan
Eggplant and parmesan pizza in Italian style

Eggplant Parmesan Pizza (Pizza alla Parmigiana)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
"Parmigiana di Melanzane" (Eggplant Parmesan) is one of Italy's most beloved dishes. This pizza is a deconstruction of that classic: fried eggplant, tomato, and two cheeses (mozzarella and Parmesan) layered on a crispy crust. It's rich, filling, and authentically Italian.
🕒 Prep Time 30 mins
🍳 Cook Time 18 mins
⌛ Total Time 48 mins
🍽️ Servings 4 servings
🔥 Calories 530 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Skillet
  • Grater for Parmesan

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Slice eggplant thinly, salt, rest, wipe dry, and fry lightly in a skillet.

Tip: Thin slices cook faster and get crispier. Salting removes excess water.
2 ✓

Preheat oven to 425°F (220°C). Roll out dough and spread with tomato sauce.

Tip: The acidity of the tomato cuts through the oiliness of the fried eggplant.
3 ✓

Layer: mozzarella, fried eggplant slices, then a generous grating of Parmesan on top.

Tip: The Parmesan forms a crispy gratin crust on the eggplant.
4 ✓

Bake for 15-18 minutes. Garnish with fresh basil.

Tip: Let cool for 2-3 minutes before slicing so the cheese sets slightly.

Recipe FAQ

Difference between this and Norma?
Norma uses ricotta. This uses Parmesan and Mozzarella, lacking the milky taste of ricotta but featuring the sharp, salty punch of aged Parmesan.

Ingredients

  • 1 ball Pizza Dough (approx. 1 lb)
  • 3/4 cup Tomato Sauce
  • 1 medium Eggplant
  • 7 oz Mozzarella Cheese
  • 2 oz Parmesan Cheese (or Grana Padano)
  • 2 tbsp Fresh Basil
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano