Quick Recipe Version (TL;DR)
Quick Ingredients
- Pizza: 1 pound pizza dough, 1 tablespoon olive oil, 1/2 cup tomato sauce, 6 ounces low-moisture mozzarella, 2 ounces fresh mozzarella, 1/4 cup grated parmesan, 1/4 cup fresh basil
- Eggplant: 1 medium eggplant, 1 teaspoon kosher salt, 1/2 cup flour, 2 large eggs, 1 cup panko breadcrumbs, 1/2 cup Italian-style breadcrumbs, 1/3 cup grated parmesan, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 1/2 cups neutral oil for frying
- Sauce boost: 1/2 cup crushed tomatoes or pizza sauce, 1 grated garlic clove, 1 teaspoon olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon dried oregano, pinch of sugar
Do This
- 1. Let the dough sit at room temperature for 45 minutes while the oven preheats to 500°F with a pizza stone or inverted baking sheet inside.
- 2. Slice eggplant 1/4 inch thick, salt it for 20 minutes, then pat very dry.
- 3. Bread eggplant in flour, beaten eggs, then seasoned breadcrumb-parmesan mixture.
- 4. Fry eggplant in 350°F oil for 2 to 3 minutes per side until crisp and golden; drain on a rack.
- 5. Stretch dough to a 14-inch round on parchment, brush the edge with olive oil, and spread with tomato sauce.
- 6. Add mozzarella, fried eggplant, parmesan, and a few small dollops of sauce.
- 7. Bake 10 to 12 minutes at 500°F, then finish with basil and rest 3 minutes before slicing.
Why You’ll Love This Recipe
- It tastes like eggplant parm and pizza had the best possible dinner together. You get crisp breaded eggplant, bright tomato sauce, creamy mozzarella, salty parmesan, and fresh basil in every slice.
- The eggplant stays crisp. Salting, drying, and frying the eggplant before baking helps it hold its texture instead of turning soggy.
- It feels special but uses familiar ingredients. Store-bought pizza dough and a simple tomato sauce keep the recipe approachable.
- It is hearty enough for dinner. This is a full, satisfying vegetarian main with plenty of cheese, sauce, and savory crunch.
Grocery List
- Produce: 1 medium globe eggplant, 1 small bunch fresh basil, 1 garlic clove
- Dairy: Low-moisture mozzarella, fresh mozzarella, parmesan cheese, eggs
- Pantry: All-purpose flour, panko breadcrumbs, Italian-style breadcrumbs, crushed tomatoes or pizza sauce, olive oil, neutral frying oil, kosher salt, black pepper, dried oregano, garlic powder, granulated sugar
- Bakery or Refrigerated: 1 pound pizza dough
Full Ingredients
For the Pizza
- 1 pound pizza dough, store-bought or homemade, at room temperature for 45 minutes
- 1 tablespoon olive oil, divided
- 1 tablespoon all-purpose flour or fine semolina, for dusting the parchment or peel
- 1/2 cup tomato sauce, from the sauce mixture below
- 6 ounces low-moisture mozzarella, shredded or thinly sliced
- 2 ounces fresh mozzarella, torn into small pieces and patted dry
- 1/4 cup finely grated parmesan cheese
- 1/4 cup fresh basil leaves, torn if large
- 1/8 teaspoon crushed red pepper flakes, optional
For the Breaded Fried Eggplant
- 1 medium globe eggplant, about 12 ounces, sliced into 1/4-inch-thick rounds or half-moons
- 1 teaspoon kosher salt, for drawing moisture from the eggplant
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/2 cup Italian-style breadcrumbs
- 1/3 cup finely grated parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups neutral oil, such as vegetable, canola, or avocado oil, for frying
For the Quick Tomato Sauce
- 1/2 cup crushed tomatoes or smooth pizza sauce
- 1 garlic clove, finely grated
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried oregano
- 1 pinch granulated sugar, about 1/16 teaspoon
Step-by-Step Instructions
Step 1: Warm the dough and preheat the oven
Place the pizza dough on the counter, loosely covered, for 45 minutes before shaping. This relaxes the gluten so the dough stretches easily instead of snapping back. Set a pizza stone, baking steel, or inverted rimmed baking sheet on the middle rack of the oven and preheat to 500°F for at least 30 minutes. A very hot surface helps create a crisp, browned bottom crust.
Step 2: Salt and dry the eggplant
Slice the eggplant into 1/4-inch-thick rounds or half-moons. Arrange the slices in a single layer on a clean kitchen towel or paper towels and sprinkle both sides with 1 teaspoon kosher salt. Let the eggplant sit for 20 minutes. You will see moisture bead on the surface. Pat the slices very dry on both sides; this helps the breading stick and keeps the eggplant from tasting watery.
Step 3: Mix the sauce
In a small bowl, stir together 1/2 cup crushed tomatoes or pizza sauce, 1 finely grated garlic clove, 1 teaspoon olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon dried oregano, and a pinch of sugar. Set the sauce aside. You will use most of it under the cheese and a few small spoonfuls over the eggplant.
Step 4: Set up the breading station
Place the flour in one shallow bowl. In a second shallow bowl, whisk the eggs with 1 tablespoon water until smooth. In a third shallow bowl, combine the panko breadcrumbs, Italian-style breadcrumbs, parmesan, dried oregano, garlic powder, and black pepper. The mix of panko and finer breadcrumbs gives the eggplant both craggy crunch and even coverage.
Step 5: Bread the eggplant
Working one slice at a time, coat the dried eggplant lightly in flour and tap off the excess. Dip it into the egg mixture, letting extra egg drip back into the bowl, then press it firmly into the breadcrumb mixture on both sides. Transfer the breaded slices to a plate or wire rack. Let them sit for 5 minutes while the oil heats; this short rest helps the coating adhere during frying.
Step 6: Fry the eggplant until crisp
Pour 1 1/2 cups neutral oil into a 10-inch skillet and heat over medium-high heat to 350°F. If you do not have a thermometer, a breadcrumb should sizzle immediately and steadily when dropped into the oil. Fry the eggplant in batches, leaving space between slices, for 2 to 3 minutes per side, until deep golden and crisp. Transfer to a wire rack set over a sheet pan. Avoid stacking the eggplant, which can trap steam and soften the crust.
Step 7: Shape and top the pizza
Place a sheet of parchment paper on the counter and dust it with 1 tablespoon flour or fine semolina. Stretch the dough into a 14-inch round, leaving a slightly thicker rim around the edge. Brush the rim with 2 teaspoons olive oil. Spread about 1/3 cup of the tomato sauce over the dough, leaving a 1/2-inch border. Add the low-moisture mozzarella, then arrange the fried eggplant slices over the cheese. Tuck the torn fresh mozzarella between the eggplant pieces, sprinkle with parmesan, and dot the top with the remaining sauce in small spoonfuls.
Step 8: Bake until bubbling and browned
Carefully slide the pizza, still on the parchment, onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, rotating once after 6 minutes, until the crust is browned, the cheese is melted, and the eggplant edges are crisp. If you want extra browning, turn on the broiler for the final 30 to 60 seconds, watching closely so the crust does not burn.
Step 9: Finish with basil and slice
Transfer the pizza to a cutting board and let it rest for 3 minutes. Scatter fresh basil over the top and add crushed red pepper flakes if you like a little heat. Slice into 8 pieces and serve while the cheese is warm and the eggplant is still crisp.
Pro Tips
- Use low-moisture mozzarella as the main cheese. Fresh mozzarella is delicious, but too much can release water and make the pizza soft. Pat fresh mozzarella dry before using it.
- Do not skip salting the eggplant. It pulls out excess moisture and helps the breaded slices fry up crisp instead of heavy.
- Keep the sauce light. Eggplant parm is saucy, but pizza needs restraint. A thin layer underneath and a few dollops on top gives you the flavor without a soggy center.
- Fry the eggplant in batches. Crowding lowers the oil temperature and can make the breading greasy.
- Use parchment for easier launching. It makes transferring the topped pizza to a hot stone much less stressful for home cooks.
Variations
- Spicy Pizza Parmigiana: Add 1/4 teaspoon crushed red pepper flakes to the sauce and finish the baked pizza with another pinch before serving.
- Extra-Saucy Eggplant Parm Style: Warm an additional 1/4 cup tomato sauce and drizzle it over the finished pizza after baking instead of adding more sauce before baking.
- No-Fry Version: Spray the breaded eggplant generously with oil and bake on a wire rack at 425°F for 18 to 22 minutes, flipping once, until browned. The texture will be lighter and less rich but still very tasty.
Storage & Make-Ahead
Pizza Parmigiana is best eaten right after baking, when the crust and eggplant are crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet at 400°F for 8 to 10 minutes, or in an air fryer at 375°F for 4 to 6 minutes, until the cheese is hot and the crust firms back up. Avoid microwaving if possible, as it softens the breaded eggplant. To make ahead, fry the eggplant up to 1 day in advance, cool completely, and refrigerate uncovered for 30 minutes before covering. Re-crisp it on a rack at 400°F for 6 to 8 minutes before topping the pizza.
Nutrition (per serving)
Calories: 640 kcal | Carbs: 66g | Protein: 27g | Fat: 31g | Saturated Fat: 11g | Fiber: 6g | Sugar: 7g | Sodium: 1180mg | Cholesterol: 125mg
