Eggplant Parm Pizza Recipe

Prepare oven and dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round. Transfer dough to a pizza peel or inverted baking sheet dusted with semolina or cornmeal to prevent sticking. Brush the outer 1/2 inch crust lightly with 1 tablespoon olive oil.

Slice and salt eggplant

Trim the eggplant and slice crosswise into 1/4- to 1/3-inch thick rounds (about 8–10 slices from a medium eggplant). Lay slices on a rack or paper towels, sprinkle both sides lightly with 1 teaspoon salt, and let sit 15–20 minutes to draw out moisture and reduce bitterness. Pat dry with paper towels.

Set up dredging station

Place 1 cup flour in a shallow dish. In a second shallow bowl whisk together 2 eggs and 2 tablespoons milk. In a third shallow dish combine 1 cup breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.

Dredge and bread

Working in batches, dredge each eggplant slice first in flour, shaking off excess, then dip in the egg wash, letting excess drip off, then press into the breadcrumb mixture until evenly coated. Place breaded slices on a wire rack while you heat oil.

Shallow fry eggplant

Pour about 1/2 cup vegetable oil into a large skillet to a depth of about 1/8–1/4 inch and heat over medium-high until shimmering (about 325–350°F if using a thermometer). Fry breaded eggplant in batches 1–2 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined tray or wire rack to drain. If preferred, keep slices warm in a 200°F oven while finishing other batches.

Assemble pizza

Spread about 3/4 cup of the marinara sauce evenly over the stretched dough, leaving a 1/2-inch rim. Arrange the fried eggplant slices over the sauce in a single layer, overlapping slightly if needed. Spoon the remaining 1/4 cup marinara in a few spots on top of the eggplant to ensure saucy pockets.

Add cheese

Evenly sprinkle 2 cups shredded mozzarella over the eggplant and sauce. Lightly sprinkle the 2 tablespoons grated Parmesan and 1/2 teaspoon red pepper flakes (if using) across the top.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes, rotating once if necessary, until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven temperature and stone; monitor after 7 minutes.

Finish and serve

Remove pizza from oven and let rest 2 minutes. Drizzle 1 teaspoon olive oil over the top and scatter fresh basil leaves. Cut into 6–8 slices and serve immediately.