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

Deconstructed Aubergine Parmesan Pizza

By Ooni HQ
By Ooni HQ
Vegetarian

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...

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Method

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. This will keep things from getting too messy. 

    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

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