Eggplant Parmesan Pizza: The perfect marriage between two classic Italian dishes. Crispy eggplant, creamy mozzarella cheese, basil, parsley, red pepper flakes, freshly cracked pepper and grated parmesan cheese to top it all off.
Eggplant parmesan is one of those dishes that I could literally eat every single day and never get bored and pizza night is a regular occurrence in my household so why not try and mix the two together!
Wow and I’m glad I did! This pizza is a dream. It has all of the crispiness and creaminess that you would expect from an eggplant parmesan pizza.
This recipe was created in collaboration with my partner Jarad. He’s a chef and an expert with flavor profiles. We’ve got a lot more deliciousness headed your way in the future!
How To Make Eggplant Parmesan Pizza
Step 1: Preheat The Oven And Chop The Eggplant
The first thing you’re going to do is preheat the oven to 475°F then chop the eggplant into 1/4 inch slices as shown below.
Step 2: Coat In Flour
Grab a small bowl and fill it with 1/2 cup of flour. Evenly coat the eggplant in flour on both sides.
Step 3: Add Eggs and Seasoned Panko Breadcrumbs To Separate Bowls
Add two eggs to a small bowl and whisk them together. In another bowl add 1 cup of seasoned panko breadcrumbs.
Dip the eggplant into the whisked eggs then transfer to the bowl with the breadcrumbs and coat evenly coat eggplant in breadcrumbs. Place the breaded eggplant on a sheet pan to prepare for cooking.
Step 4: Heat Pan And Add Eggplant
Heat a pan up with about 4 tablespoons of oil. Once hot, add the eggplant and cook each side for 2-4 minutes on medium low heat. Add more oil if needed.
Step 6: Shape Pizza Dough
Prepare the pizza dough by stretching to shape to the desired size. I usually start in the middle and use my fingers to work my way out and around in a circle.
Place the dough on a pizza pan with parchment paper.
Step 7: Poke Holes In Pizza Dough
Poking holes in the pizza dough helps reduce the amount of air bubbles and rising once it’s in the oven. I also like to prebake the pizza dough because it provides a more crispy pizza crust.
Place the dough in the oven at 475°F for 4 minutes.
Step 8: Spread Marinara Sauce For Base
Spread 3/4 cup marinara sauce as the base for the pizza.
Step 9: Add Shredded Mozzarella Cheese
Add 1/2 cup shredded mozzarella cheese on top of the marinara sauce and distribute evenly.
Step 10: Place Eggplant On Pizza
Add the breaded eggplant on top of the pizza, fitting as many disks as you can. You might have a couple left over that you can just toss right in your mouth.
Step 11: Add Marinara Sauce On Top Of Eggplant And Remaining Cheese
Add about a tablespoon of marinara sauce to each eggplant disk and smooth out with a spoon. Then you’re going to add the remaining 1 1/2 cups of shredded mozzarella cheese over the whole pizza.
Step 12: Chop Fresh Herbs
Chop a handful of basil and a tablespoon of parsley. Set aside to add once the pizza is done baking in the oven.
Step 13: Bake And Dress
The time has come to bake the pizza in the oven at 475°F for 16 minutes until the cheese and crust have browned a bit.
Let the pizza cool for a couple minutes then finish it off with fresh basil, parsley, a pinch of red pepper flakes, freshly cracked pepper and 1/2 cup grated parmesan cheese.
More Pizza Recipes:
Eggplant Parmesan Pizza
- 1 package store bought pizza dough or homemade
- 1 medium eggplant sliced into ¼ inch disks
- ½ cup flour
- 2 eggs whisked
- 1 cup seasoned panko breadcrumbs
- 4 tbsp oil add more if needed
- 1 cup marinara sauce divided
- 2 cups shredded mozzarella cheese divided
- 1 handful fresh basil chopped
- 1 tbsp fresh parsley chopped
- 1 pinch red pepper flakes optional
- ½ tsp freshly cracked pepper
- ½ cup parmesan cheese grated
- Preheat the oven to 475°F.
- Slice the eggplant into ¼ inch disks.
- Add ½ cup flour to a small bowl and coat the eggplant evenly with flour. Place floured eggplant on a plate to prepare for breading.
- Add two eggs to a small bowl and whisk together.
- Grab another small bowl and add 1 cup of seasoned panko breadcrumbs.
- Dip the eggplant into the whisked eggs then transfer to coat in the seasoned panko breadcrumbs. Place the breaded eggplant on a sheet pan to prepare for cooking.
- Heat the pan up with 4 tbsp of oil then add the eggplant.
- Cook each side on medium low of 2-3 minutes.
- Prepare the pizza dough by stretching to shape to the desired size. I usually start in the middle and use my fingers to work my way out and around in a circle. Place the dough on a pizza pan with parchment paper.
- Poke holes in dough and bake at 475°F for 4 minutes.
- Spread ¾ cup marinara sauce over the dough as a base.
- Add ½ cup shredded mozzarella cheese.
- Place the breaded eggplant on top of the pizza.
- Add about a tbsp of marinara sauce to each eggplant disk.
- Add remaining 1½ cups of shredded mozzarella cheese.
- Bake the pizza for 16 minutes.
- Chop a small handful of basil and 1 tbsp of parsley
- Finish the pizza off sprinkling the basil, parsley, red pepper flakes, freshly cracked pepper and grated parmesan cheese.
Did you try this recipe? Leave a comment below and let me know how you made out and share your photo on Instagram with the hashtag #vegfordin.