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Vegetarian, Italy

Eggplant parmigiana pizza with salad

Eggplant parmigiana pizza is a pizza topped with pan fried eggplant, tomato passata, mozzarella and parmesan, served with a green salad. It feeds 4 people in 60 minutes, at a medium difficulty level, for about €2.80 per person. The key is draining the eggplant well so the slices turn golden without soaking up too much oil.

Tonight it's parmigiana style pizza, golden eggplant, tomato, mozzarella and parmesan, the whole Neapolitan dish on a crust.

Eggplant parmigiana pizza with salad
Total time
1 h
Difficulty
Medium
Cost per person
€2.80
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This pizza carries all the character of a Neapolitan parmigiana on top of a crust. Tender eggplant, tomato that flavors the dough, melting mozzarella and salty parmesan, it's a generous pizza where every ingredient keeps its own texture. You taste the eggplant, not a puree drowned in cheese.

It takes a bit of organization, mostly the time it takes to brown the eggplant in a pan, but nothing complicated. It's a good pick for a quiet Sunday night or for friends over, a pizza that stands out from the usual choices, and kids tend to like it too thanks to the melted mozzarella and the mild taste of cooked eggplant.

The ingredients

4 people

Dairy

  • Ready to unroll pizza doughs 2
  • Mozzarella 250 g
  • Grated parmesan 50 g

Fruits and vegetables

  • Eggplants 2
  • Basil leaves 8
  • Green salad 1

Pantry

  • Tomato passataoften in the pantry 300 g
  • Oil for fryingoften in the pantry 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the eggplants into 5 mm rounds, salt them and let them drain on paper towels. 15 min

    Pat them dry well before cooking, the water makes the oil splatter.

  2. Brown the slices in hot oil, 2 minutes per side, then set them on paper towels. 8 min

    Don't crowd the pan, the slices will steam and soften instead of browning if they touch.

  3. Preheat the oven to 240°C with a baking sheet inside, then spread the salted passata over the unrolled doughs.

    Add a bit of basil to the passata to flavor it from the start.

  4. Top with the eggplant, mozzarella chunks and parmesan, then bake. 12 min

    Overlap the eggplant slices like roof tiles so the whole base is covered.

  5. Toss the salad with olive oil, salt and pepper, and serve it alongside the sliced pizzas.

    Scatter fresh basil on top right out of the oven, it keeps its aroma.

Our tips to get it right

  • Cut the eggplant rounds to the same thickness, about 5 mm, so they all brown at the same rate without any staying raw.
  • Drain the mozzarella well before scattering it over the pizza, otherwise it releases water while baking and makes the crust soggy.
  • Slide the pizza onto a baking sheet that's already hot, the bottom cooks faster and turns out crisp.

The variations

  • Swap the parmesan for pecorino for a sharper, saltier bite.
  • Use cubed buffalo mozzarella instead of regular mozzarella for a creamier texture.
  • For kids, cut the eggplant smaller and stir it into the passata before topping, it goes down easier.

What to serve it with

  • Green salad with vinaigrette, already part of the recipe
  • Sparkling water with lemon
  • A drizzle of olive oil before serving

Storage

The pizza keeps for 2 days in the fridge in a sealed container. Reheat it in the oven at 180°C for about 10 minutes to keep it crisp. It doesn't freeze well since the eggplant turns mushy.

Questions about this dish

Can you prep the eggplant ahead of time?

Yes, you can brown it the day before and keep it in the fridge in a sealed container. Just bring it back to room temperature before topping the pizza.

Can you swap the ready made pizza dough?

You can use homemade dough if that's what you're used to, keeping the same amount of topping split between two pizzas. Baking time may vary slightly depending on thickness.

Do you have to fry the eggplant?

No, you can roast it in the oven with a bit of olive oil if you'd rather skip frying. It will be a little less tender but still full of flavor.

How do you keep the pizza from getting soggy?

Pat the eggplant dry well after draining and drain the mozzarella before topping. A passata that isn't too watery and a hot baking sheet help too.

How long does it take to make an eggplant parmigiana pizza with a side salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an eggplant parmigiana pizza with a side salad?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an eggplant parmigiana pizza with a side salad cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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