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.