Eggplant Aubergine Parmesan Pizza
Elevate your pizza night with this irresistible Eggplant Aubergine Parmesan Pizza, a gourmet twist combining crispy, golden-baked eggplant slices with the indulgent flavors of classic Parmesan and mozzarella cheese. Featuring a layer of marinara sauce atop perfectly golden pizza dough, this recipe expertly blends the smoky richness of roasted eggplant with aromatic fresh basil, a sprinkle of garlic powder, and a touch of black pepper for depth. The breadcrumb-and-Parmesan coating on the eggplant ensures every bite is rich and flavorful, while a drizzle of olive oil over the crust adds a crisp and satisfying finish. With just 25 minutes of prep time, this pizza is your new go-to for a crowd-pleasing, veggie-forward dinner that’s packed with texture and Italian-inspired flavor. Perfect for vegetarians or anyone craving an elevated comfort food experience!
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Recipe Information
Ingredients
- 1 medium Eggplant (Aubergine)
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 0.5 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 pound Pizza dough
- 0.5 cup Marinara sauce
- 1 cup Mozzarella cheese (shredded)
- 6 whole leaves Fresh basil leaves
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and sprinkle both sides with salt. Let them sit for 20 minutes to draw out moisture, then pat dry with a paper towel.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil, then coat each slice with a mixture of breadcrumbs and grated Parmesan cheese.
Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
Increase oven temperature to 450°F (230°C). Roll out the pizza dough to your desired thickness and transfer it to a pizza stone or baking sheet.
Spread the marinara sauce evenly over the dough, leaving a small border around the edges.
Arrange the roasted eggplant slices over the marinara sauce, then sprinkle shredded mozzarella cheese on top. Add fresh basil leaves, garlic powder, and black pepper for extra flavor.
Drizzle the remaining 1 tablespoon of olive oil around the edges of the crust for a crispier finish.
Bake the pizza in the oven for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven, let it cool for 2-3 minutes, and slice into servings. Garnish with additional Parmesan or basil, if desired.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 5905 mg | 257% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 17.8 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1188 mg | 91% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1368 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
