Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- 1 medium eggplant (about 1 lb / 450 g), sliced into 1/4-inch rounds
- 1 tsp kosher salt, plus more to taste
- 2 tbsp olive oil, plus extra for brushing
- 1/2 cup (50 g) dry breadcrumbs
- 1/3 cup (30 g) grated Parmesan cheese, divided
- 1 tsp Italian seasoning
- 1/3 cup (80 ml) pizza sauce or thick tomato sauce
- 6 oz (170 g) mozzarella cheese, sliced or shredded
- 1/4 cup fresh basil leaves, torn
- Freshly ground black pepper, red pepper flakes (optional)
Do This
- 1. Slice eggplant into 1/4-inch rounds, sprinkle both sides with 1 tsp kosher salt, and let drain on paper towels for 20 minutes; pat dry.
- 2. Heat oven to 425°F (220°C). Toss eggplant with 1–2 tbsp olive oil, coat in breadcrumbs mixed with 2 tbsp Parmesan and Italian seasoning, and bake on a parchment-lined sheet for 18–20 minutes until golden.
- 3. Place a pizza stone or upside-down baking sheet in the oven while eggplant bakes to preheat fully.
- 4. Stretch room-temperature dough into a 12-inch circle. Transfer to parchment and par-bake on the hot stone/sheet for 5–6 minutes until just set but not browned.
- 5. Spread par-baked crust with 1/3 cup sauce, leaving a small border. Top with mozzarella and the remaining Parmesan.
- 6. Arrange baked eggplant slices over the cheese. Bake 10–12 minutes more, until the crust is crisp and cheese is bubbling and lightly browned.
- 7. Rest 3–5 minutes. Finish with torn basil, a drizzle of olive oil, and black pepper. Slice and serve hot.
Why You’ll Love This Recipe
- It combines two classics: all the cozy flavors of eggplant Parmesan on a crisp, chewy pizza crust.
- Oven-baked eggplant keeps things lighter and less messy than frying, but still turns golden and flavorful.
- Uses simple, easy-to-find ingredients and works beautifully with store-bought pizza dough.
- Great for vegetarians and perfect for family pizza night or an impressive dinner with friends.
Grocery List
- Produce: 1 medium eggplant, 1–2 cloves garlic (if making your own sauce), fresh basil
- Dairy: Mozzarella cheese (block or fresh ball), Parmesan cheese
- Pantry: Pizza dough, olive oil, dry breadcrumbs, canned tomato sauce or crushed tomatoes, Italian seasoning, kosher salt, black pepper, optional red pepper flakes
Full Ingredients
For the Baked Eggplant
- 1 medium globe eggplant (about 1 lb / 450 g), sliced into 1/4-inch (6 mm) rounds
- 1 tsp kosher salt (for drawing out moisture, plus more to taste)
- 2 tbsp olive oil
- 1/2 cup (50 g) dry breadcrumbs (plain or Italian-style)
- 2 tbsp grated Parmesan cheese
- 1 tsp Italian seasoning (or equal parts dried oregano and dried basil)
- 1/4 tsp garlic powder (optional but recommended)
- Freshly ground black pepper, to taste
For the Pizza
- 1 lb (450 g) pizza dough, at room temperature for at least 30 minutes
- 1–2 tsp olive oil, for brushing the crust
- 1/3 cup (80 ml) pizza sauce or thick tomato sauce
- 6 oz (170 g) mozzarella cheese, sliced or shredded
- 1/4 cup (20–25 g) grated Parmesan cheese (in addition to what is used for eggplant)
For Finishing
- 1/4 cup loosely packed fresh basil leaves, torn or thinly sliced
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
- Red pepper flakes (optional, for a little heat)
Step-by-Step Instructions
Step 1: Prep and Salt the Eggplant
Wash the eggplant and trim off the stem. Slice into 1/4-inch (6 mm) thick rounds; try to keep the slices as even as possible so they cook at the same rate.
Lay the eggplant slices in a single layer on a large cutting board or baking sheet lined with paper towels. Sprinkle both sides with the 1 tsp kosher salt. Let them sit for 20–30 minutes. This step draws out excess moisture and bitterness, helping the slices bake up tender instead of soggy.
After resting, use fresh paper towels to firmly blot both sides of each slice, pressing out the released moisture. Do not rinse.
Step 2: Bread and Bake the Eggplant
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
In a shallow bowl, combine the breadcrumbs, 2 tbsp grated Parmesan, Italian seasoning, garlic powder (if using), and a few grinds of black pepper. Stir until evenly mixed.
Place the dried eggplant slices in a large bowl. Drizzle with 2 tbsp olive oil and toss gently until lightly coated. One by one, press each slice into the breadcrumb mixture, coating both sides and gently pressing so the crumbs stick. Arrange the eggplant in a single layer on the prepared baking sheet.
Bake for 18–20 minutes, flipping the slices once halfway through, until they are tender, golden brown, and crisp at the edges. Remove from the oven and set aside. Keep the oven on at 425°F (220°C).
Step 3: Preheat the Pizza Stone or Baking Sheet
Place a pizza stone on the middle rack of your oven. If you do not have a stone, place a large, sturdy baking sheet upside down on the rack. Preheating the stone or sheet helps you get a crisp, well-browned crust.
Let the stone or baking sheet heat at 425°F (220°C) for at least 20 minutes. This can happen while the eggplant is baking so you do not lose time.
Step 4: Stretch and Par-Bake the Pizza Dough
While the stone heats, lightly flour your work surface and your hands. Place the room-temperature pizza dough on the surface and gently press it into a disk, then stretch or roll it into a roughly 12-inch (30 cm) circle. Aim for an even thickness with a slightly thicker outer edge for the crust.
Transfer the dough to a piece of parchment paper. Brush the top lightly with 1–2 tsp olive oil. Slide the parchment with the dough onto the preheated stone or baking sheet. Par-bake for 5–6 minutes, until the dough is just set and slightly puffed but not yet browned.
Carefully remove the par-baked crust (on the parchment) from the oven and set it on a heat-safe surface.
Step 5: Add Sauce and Cheese
Spread the pizza sauce over the par-baked crust, using the back of a spoon to create a thin, even layer. Leave about a 1/2-inch (1.25 cm) border around the edge for the crust. The goal is a lightly sauced base; too much sauce can make the eggplant and crust soggy.
Sprinkle about half of the remaining Parmesan evenly over the sauce. Then distribute the mozzarella over the pizza, covering most of the surface but still allowing a few small gaps where sauce can peek through.
Step 6: Top with Baked Eggplant and Finish Baking
Arrange the baked eggplant slices over the cheese in a single, slightly overlapping layer. Use as many slices as will comfortably fit; you may have a few extra, which make a great cook’s snack.
Sprinkle the remaining Parmesan over the top. Carefully slide the pizza (on its parchment) back onto the preheated stone or baking sheet.
Bake for 10–12 minutes, until the crust is golden and crisp, the cheese is fully melted, and there are some golden-brown spots on the mozzarella and eggplant. If you like a deeper color, you can broil the pizza for 1–2 minutes at the end, watching very closely so it does not burn.
Step 7: Garnish, Slice, and Serve
Remove the pizza from the oven and let it rest on a cutting board for 3–5 minutes. This brief rest helps the cheese set slightly, making cleaner slices.
Scatter the torn basil leaves over the top. Finish with a light drizzle of extra-virgin olive oil, a few grinds of black pepper, and a pinch of red pepper flakes if you enjoy a little heat.
Slice into 6–8 wedges and serve hot. Enjoy the crisp crust, tender eggplant, gooey cheese, and bright basil all in one bite.
Pro Tips
- Let the dough warm up: Cold dough is hard to stretch and tends to spring back. Let it sit at room temperature for at least 30 minutes before shaping.
- Do not skip salting the eggplant: This step removes excess moisture and bitterness, giving you slices that are creamy inside and not watery on the pizza.
- Use a hot surface: A fully preheated pizza stone or upside-down baking sheet is key to getting a crisp, well-browned crust in a home oven.
- Drain your mozzarella: If using fresh mozzarella, pat it dry with paper towels and slice it fairly thin so it melts nicely without flooding the pizza with extra moisture.
- Keep the sauce light: A thin layer of tomato sauce lets the eggplant and cheeses shine and prevents a soggy center.
Variations
- Simpler roasted eggplant: Skip the breadcrumbs and simply toss the eggplant slices with olive oil, salt, pepper, and Italian seasoning. Roast until tender and lightly browned, then proceed with the recipe.
- Spicy arrabbiata twist: Use a spicy tomato sauce or stir red pepper flakes and a minced garlic clove into your tomato sauce before spreading it on the crust.
- Gluten-free version: Use your favorite gluten-free pizza dough and gluten-free breadcrumbs for the eggplant to make this recipe gluten-free friendly.
Storage & Make-Ahead
Make-ahead eggplant: You can bake the eggplant slices up to 1 day ahead. Cool completely, then store in an airtight container in the refrigerator. Rewarm briefly on a baking sheet at 375°F (190°C) for 5–7 minutes before adding to the pizza, or add them cold and let the pizza baking time heat them through.
Prepped dough: Pizza dough can usually be refrigerated for up to 24–48 hours. Let it come to room temperature before stretching.
Leftover pizza: Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or in a covered skillet over medium-low heat, until the crust is crisp and the cheese is hot and melty.
Freezing: For longer storage, freeze individual cooled slices tightly wrapped for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes.
Nutrition (per serving)
Approximate values per serving (1/4 of the pizza): about 560 calories, 25 g protein, 60 g carbohydrates, 22 g fat, 5 g fiber, and 1050 mg sodium. Exact numbers will vary based on your dough, cheeses, and sauce.
