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Eggplant Parmesan Pizza Recipe

Eggplant Parmesan Pizza Recipe

How to make Eggplant Parmesan Pizza ? if you like pizzas in general, you should try this recipe. Because it's delicious and simple to prepare.
Course Appetizer
Cuisine international
Keyword Eggplant Parmesan Pizza
Prep Time 10 minutes
Total Time 20 minutes
Servings 4 serves
Calories 500kcal


  • 1 cup tomato pizza sauce OR 1 ¼ lb fresh tomatoes
  • 8-10 fairytale eggplant, or 1 medium-large eggplant, sliced
  • 1 ½ cup shredded mozzarella or muenster cheese
  • 8-10 fresh basil leaves
  • ¼ cup shredded parmesan
  • Scant ¼ cup panko bread crumbs, or 1/8 plain breadcrumbs
  • Salt and pepper, to taste


  • Bring a large pot of salted water to boil. If using fresh tomatoes, make one skin-deep slice on each tomato, from one end to another. Carefully lower the tomatoes into the boiling water and leave just long enough for the skin to start to peel away. Remove from the water using a slotted spoon and drop into the bowl of cold water to stop the cooking. Peel the skin off each tomato and dice, then pour the tomatoes and all their juice into a colander set over a bowl.
    Preheat the oven to 425*F.
  • Make the pizza dough according to the instructions (see the link above), then set the dough ball aside. Scatter the eggplant evenly on a baking sheet and sprinkle with a large pinch of salt.
  • Roast the eggplant for 5-8 minutes. While the eggplant is roasting, lightly flour a work surface. Roll or stretch the dough out, using either your hands or a rolling pin, and lay onto the pizza tray (don’t stress if it’s not a perfect circle- mine never are!). Pinch the edges to form a crust.
  • Discard or save the strained tomato juice (yay Bloody Mary’s!) and blend the tomatoes quickly using a blender or a food processor. Spoon one cup of the tomato sauce into the center of the pizza dough and spread evenly around the pizza. Scatter evenly with the muenster cheese and fresh basil leaves. Remove the eggplant from the oven and transfer from the tray to a plate. Scatter the eggplant evenly on top of the cheese, the add the parmesan cheese on top in an even layer. Do the same with the breadcrumbs.
  • Slide the pizza into the oven and bake for 10-12 minutes, until the crust of the pizza has browned and the cheese is melted. Serve hot.