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Roasted Eggplant Pizza with mozzarella
Eggplant pizza with mozzarella

Roasted Eggplant Pizza (Alla Melanzana)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Eggplant is a staple of Southern Italian cooking, especially in Sicily. This pizza translates the flavors of the famous 'Melanzane alla Parmigiana' onto a pizza crust. Eggplant acts like a sponge, soaking up oil, so the secret lies in the preparation: salting and pre-roasting achieve that creamy, meaty texture we love.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 790 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet
  • Paper towels
  • Skillet or grill pan
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Slice the eggplant into 1/4 inch rounds. Salt both sides generously and let sit for 15 minutes until droplets of water appear.

Tip: Salt breaks down cell walls and draws out water, preventing the eggplant from absorbing too much oil later.
2 ✓

Rinse off the salt, pat dry, and lightly fry the slices in a skillet with a little oil until golden brown.

Tip: Pre-cooking is essential because raw eggplant wouldn't fully soften during the short pizza baking time.
3 ✓

Preheat your oven to 430°F (220°C). Roll out the dough and place it on a baking sheet.

Tip: Lightly oil the baking sheet or use parchment paper for a crispy bottom crust.
4 ✓

Spread the tomato sauce, then season with salt and pepper. Arrange the pre-cooked eggplant slices on top.

Tip: Eggplant has a mild flavor, so seasoning is key. The acidity of the tomato balances it perfectly.
5 ✓

Sprinkle with grated Parmesan, then tear the fresh mozzarella over the top.

Tip: Parmesan adds savory depth, while torn fresh mozzarella melts better than sliced.
6 ✓

Bake for 12-15 minutes. Before serving, garnish with fresh basil and a drizzle of olive oil.

Tip: The finishing drizzle of oil adds a fresh note to the roasted vegetables.

Recipe FAQ

Why is my eggplant bitter?
Older varieties can be bitter, though modern ones rarely are. Salting helps draw out bitter juices and condenses the flesh.
Do I need to peel the eggplant?
No need. The skin is full of antioxidants and helps keep the slices intact during cooking.

Ingredients

  • 10-12 oz Pizza Dough
  • 2/3 cup Thick Pizza Sauce
  • 7-8 oz Fresh Mozzarella Ball
  • 1 small Eggplant
  • 1.75 oz Parmigiano Reggiano
  • 10 leaves Fresh Basil
  • 3 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Pepper