Eggplant Parmesan Pizza
Eggplant parm pizza made with fried eggplant slices and a dusting of grated parmesan as soon as the pizza comes out of the oven. Melanzane alla parmigiana in the shape of a pizza.
Servings 1 person
- 1 ball pizza dough homemade or store-bought
- 100 ml pizza sauce
- 125 g mozzarella diced
- 1 eggplant small
- 160 ml oil for frying
- 12 g parmesan grated
- sprinkle of dried oregano and black pepper
Slice the eggplant into thin 1-2 mm slices. Lay slices over a kitchen towel and sprinkle table salt on both sides. Let sit until droplets of water appear on the surface of the slices, then rinse and pat dry. Heat the oil in a skillet and fry the eggplants until soft, flipping them 2-3 times throughout the process. Gently press fried eggplant slices between two sheets of kitchen paper to remove excess oil.
Stretch pizza dough to desired thickness. Spread pizza sauce evenly on top. Place eggplant slices over the tomato sauce and top with diced mozzarella. Add a sprinkle of dried oregano and black pepper.
Bake in the pre-heated oven at 250°C (480°F) for 8-10 minutes or until the sides and cheese have nicely browned. Take the pizza out of the oven and immediately top with grated parmesan.
Please notice that the nutritional information provided is made by an online calculator and meant to be used as a guideline only.
This pizza is filling and high in calorie due to the use of fried eggplants and two types of cheese. To adapt this pizza into a healthier variation, you can grill the eggplants and sub the mozzarella for parmesan, adding some before baking and some the rest after.
Calories: 1522kcal | Carbohydrates: 222g | Protein: 68g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 4336mg | Potassium: 1486mg | Fiber: 21g | Sugar: 46g | Vitamin A: 1477IU | Vitamin C: 17mg | Calcium: 828mg | Iron: 13mg