Eggplant Aubergine Parmesan Pizza

Elevate your pizza night with this irresistible Eggplant Aubergine Parmesan Pizza, a gourmet twist combining crispy, golden-baked eggplant slices with the indulgent flavors of classic Parmesan and mozzarella cheese. Featuring a layer of marinara sauce atop perfectly golden pizza dough, this recipe expertly blends the smoky richness of roasted eggplant with aromatic fresh basil, a sprinkle of garlic powder, and a touch of black pepper for depth. The breadcrumb-and-Parmesan coating on the eggplant ensures every bite is rich and flavorful, while a drizzle of olive oil over the crust adds a crisp and satisfying finish. With just 25 minutes of prep time, this pizza is your new go-to for a crowd-pleasing, veggie-forward dinner that’s packed with texture and Italian-inspired flavor. Perfect for vegetarians or anyone craving an elevated comfort food experience!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium Eggplant (Aubergine)
• 1 teaspoon Salt
• 3 tablespoons Olive oil
• 0.5 cup Breadcrumbs
• 0.5 cup Grated Parmesan cheese
• 1 pound Pizza dough
• 0.5 cup Marinara sauce
• 1 cup Mozzarella cheese (shredded)
• 6 whole leaves Fresh basil leaves
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice the eggplant into 1/4-inch thick rounds and sprinkle both sides with salt. Let them sit for 20 minutes to draw out moisture, then pat dry with a paper towel.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil, then coat each slice with a mixture of breadcrumbs and grated Parmesan cheese.

Step 4

Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.

Step 5

Increase oven temperature to 450°F (230°C). Roll out the pizza dough to your desired thickness and transfer it to a pizza stone or baking sheet.

Step 6

Spread the marinara sauce evenly over the dough, leaving a small border around the edges.

Step 7

Arrange the roasted eggplant slices over the marinara sauce, then sprinkle shredded mozzarella cheese on top. Add fresh basil leaves, garlic powder, and black pepper for extra flavor.

Step 8

Drizzle the remaining 1 tablespoon of olive oil around the edges of the crust for a crispier finish.

Step 9

Bake the pizza in the oven for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.

Step 10

Remove the pizza from the oven, let it cool for 2-3 minutes, and slice into servings. Garnish with additional Parmesan or basil, if desired.

Nutrition Facts

Serving size	1131.3 grams (1131.3g)

Amount per serving	% Daily Value*
Calories	2178

Total Fat 91.40g	117%
Saturated Fat 29.40g	147%
Polyunsaturated Fat 4.00g
Cholesterol 128mg	43%
Sodium 6772mg	294%
Total Carbohydrate 254.80g	93%
Dietary Fiber 28.60g	102%
Total Sugars 17.60g
Protein 92.40g	185%

Vitamin D 0IU	0%
Calcium 1167mg	90%
Iron 17mg	93%
Potassium 1285mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 16.7%

Carbs: 46.1%