Eggplant Parmigiana Pizza

Name: Eggplant Parmigiana Pizza
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Pizza
Ingredients: 1 pizza dough ball, 280g; 1 large aubergine, thinly sliced and fried; 150ml rich tomato sauce; 200g mozzarella, grated; 60g parmesan, grated; 1 handful fresh basil; 2 tbsp olive oil

Fried aubergine, rich tomato sauce and parmesan piled onto a pizza base, the famous pasta bake reimagined on dough.

Total time

37 min

Prep

25 min

Cook

12 min

Difficulty

medium

Cuisine

Pizza

vegetarian

Ingredients

1pizza dough ball, 280g

1large aubergine, thinly sliced and fried

150mlrich tomato sauce

200gmozzarella, grated

60gparmesan, grated

1 handfulfresh basil

2 tbspolive oil

Instructions

Preheat oven to maximum with stone inside.

Fry aubergine slices in olive oil until golden.

Stretch dough to a 30cm circle.

Spread tomato sauce over dough.

Scatter mozzarella.

Layer fried aubergine over cheese.

Scatter parmesan and bake 10-12 minutes.

Scatter fresh basil and serve.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

480

Protein

27.1g

Fat

22.5g

Carbs

43.4g

Fiber

Sodium

881mg

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★★★★★

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