Deconstructed Aubergine Parmesan Pizza

Thin, crispy golden fried pieces of eggplant, crushed tomatoes, ricotta and fresh mozzarella top a Neapolitan-style pizza crust for a deconstructed riff on an Italian dish that dates back to the 1700s. While eggplant parmesan is typically baked in an oven and served over pasta, our recipe takes all the elements of this classic dish and puts them on a pizza, paying homage to slices we’ve seen at pizza shops around the United States.

Eggplant parmesan was originally cooked like a casserole, with fried eggplant layered, sauced and covered in cheese prior to baking, and served in square slices. Recipes range in preparation –– some call for breaded and fried eggplant, and some avoid the frying altogether –– but most call for slices of eggplant about half to three-quarters of an inch thick. When it’s baked casserole-style, the creamy texture of thicker slices of eggplant creates layers you can easily sink a fork through. On pizza, coins of eggplant hit just right with that creamy-yet-spongy texture against smooth cheese and tomato sauce. 

For our pizza, it’s important that the eggplant is sliced super thin (a mandoline works really well for this) and fried until it becomes crackly and golden brown. Simple crushed tomatoes make up our sauce, as their acidity balances well with the unctuous eggplant, the richness of the ricotta and mozzarella, and the saltiness of the parmesan added just before baking. 


Difficulty

Servings

Four 12-inch (30-centimeter) pizzas

Prep Time

4.5 to 6 hours

(if making your own fresh dough)
Cook Time

60 to 90 seconds

By Ooni HQ

Pizza with fried eggplant, cheese, tomato sauce and basil on a bamboo serving board

Note

If you don’t have a mandoline, do your best to cut thin slices with a chef’s knife –– cutting your eggplant in half first makes slicing easier. If making your own dough, you’ll need to set aside 4 to 5 hours before starting to cook. Check out our Classic Pizza Dough recipe for tips and techniques.


1: Slice the aubergine with your mandoline.

Your goal is to have slices 0.3 centimetres to 0.6 centimetres thick.

2: Set up a breading station.

Put the eggs, flour and breadcrumbs in separate, low-rimmed bowls side by side. Get a landing station, either a baking sheet or an extra plate.

3: Bread each slice of aubergine first in flour, then egg, then breadcrumbs.

Use one hand for the dry ingredients and one hand for the wet. Once breaded, set aside. 

Tip: Use one hand only for the dry ingredients and one hand for the wet.

 One hand dipping a slice of eggplant into a bowl of beaten eggs

4: Combine the grapeseed and olive oils and heat in a medium pan to 190°C.

Fry the aubergine slices until golden brown, flipping once, for about 2 to 3 minutes. Avoid overcrowding the pan, which will lower the oil temperature. 

 Hand holding tongs with fried eggplant over a pan of hot oil

5: Fire up your oven, aiming for 450°C to 500°C on the stone baking board inside.

(Use an infrared thermometer to quickly and accurately check the temperature of the stone.)

6: Place a dough ball on your lightly-floured work surface.

Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 30-centimetre-round base and then either keep the dough on the countertop or lay it over your lightly-floured pizza peel.

7: Top with a quarter of the tomatoes, about 60 grams.

8: Then add a quarter of the mozzarella, about 60 grams.

9: Tear the fried aubergine slices into smaller pieces, then put them on the pizza and add a quarter of the ricotta, 40 grams in small dollops.

two hands adding cheese to a pizza covered in tomato sauce and fried eggplant

10: Finish with a sprinkle of parmesan cheese, 20 grams.

11: Launch your pizza into the oven and bake for 60 to 90 seconds, turning every 20 seconds to ensure an even cook.

Remove from the oven. 

 cooked pizza on a peel being removed from an Ooni Koda 12

12: Garnish with fresh basil and a drizzle of olive oil, then slice, serve and enjoy!

 Hand drizzling olive oil over a cooked eggplant parmesan pizza with fresh basil on a bamboo serving board

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

For the fried eggplant:

  • 1 small Italian eggplant (about 1 pound)
  • 3 eggs
  • 250 grams “00” flour
  • 425 - 450 grams fine breadcrumbs
  • 150 grams grapeseed oil
  • 50 grams extra virgin olive oil

For the pizza:

  • Four 250-gram dough balls
  • Flour, for dusting
  • 240 grams crushed tomatoes
  • 240 grams fresh mozzarella cheese
  • 160 grams ricotta 
  • 80 grams Parmesan cheese, grated
  • 1 bunch fresh basil leaves, for garnish
  • Olive oil, for drizzling