Deconstructed Eggplant Parmesan Pizza

Thinly sliced and golden fried pieces of eggplant, crushed tomatoes, ricotta and fresh mozzarella top a Neapolitan pizza base for a deconstructed riff on an Italian dish that’s been around in some form since the 1700s. While eggplant parmesan is usually baked in the oven and served alongside pasta, our recipe takes all the elements of the dish and throws them on top of a pizza in homage to slices we’ve seen at pizza shops around the United States.

Eggplant parmesan was originally cooked like a casserole, with fried eggplant layered, sauced and covered in cheese before baking, and then served in square slices. Recipes range in preparation – some call for crumbed and fried eggplant, some avoid the frying altogether – but most call for slices of eggplant about 1 to 2 centimetres thick. 

When cooked casserole-style, the creamy texture of thicker slices of eggplant creates layers you can easily sink a fork through. On pizza, rounds of eggplant hit just right with that creamy-yet-spongy texture against smooth cheese and tomato sauce. 

For our pizza, we make sure to slice the eggplant super thin – a mandoline is really helpful for this – and fry it until crisp and golden brown. Simple crushed tomatoes make up our sauce, and their acidity balances well with the unctuous eggplant, the richness of the ricotta and mozzarella and the saltiness of a healthy dose of parmesan added just before baking. 



Difficulty

Servings

Four 30-centimetre pizzas

Prep Time

4.5 to 6 hours

(if making your own fresh dough)
Cook Time

60 to 90 seconds

By Ooni HQ

Pizza with fried eggplant, cheese, tomato sauce and basil on a bamboo serving board

Note

 If you don’t have a mandoline, do your best to cut thin slices with a chef’s knife. You might even cut your eggplant in half first to make slicing easier. If making your own dough, you’ll need to set aside 4 to 5 hours before starting to cook. Check out our Classic Pizza Dough recipe for tips and techniques.



1. Slice the eggplant lengthways with your mandoline or cut by hand.

Your goal is to have slices 0.5 centimetres thick. 

2. Set up a crumbing station.

Put the eggs, flour and breadcrumbs in separate, low-rimmed bowls side by side. Get a landing station, either a baking sheet or an extra plate.

3. Coat each slice of eggplant first in flour, then egg, then breadcrumbs.

Use one hand for the dry ingredients and one hand for the wet. Once crumbed, set aside. 

Tip: Use one hand only for the dry ingredients and one hand for the wet. This will keep things from getting too messy.

One hand dipping a slice of eggplant into a bowl of beaten eggs

4. Combine the grapeseed and olive oils and heat in a medium pan to 190°C.

Fry the eggplant slices until golden brown, flipping once, for about 2 to 3 minutes. Avoid overcrowding the pan, which will lower the oil temperature. 

Hand holding tongs with fried eggplant over a pan of hot oil

5. Fire up your oven, aiming for 450°C to 500°C on the stone baking board inside.

(Use an infrared thermometer to quickly and accurately check the temperature of the stone.)


6. Place a dough ball on your lightly-floured work surface.

Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 30-centimetre-round base and then either keep the dough on the countertop or lay it over your lightly-floured pizza peel.

7. Top with a quarter of the tomatoes, about 60 grams.

 

8. Then add a quarter of the mozzarella, about 60 grams.

9. Tear the fried eggplant slices into smaller pieces, then put them on the pizza and add a quarter of the ricotta, 40 grams in small dollops.


two hands adding cheese to a pizza covered in tomato sauce and fried eggplant

10. Finish with a sprinkle of parmesan cheese, 20 grams.

11. Launch your pizza into the oven and bake for 60 to 90 seconds, turning every 20 seconds to ensure an even cook.

Remove from the oven.

cooked pizza on a peel being removed from an Ooni Koda 12

12. Garnish with fresh basil and a drizzle of olive oil, slice, serve and enjoy! .

Garnish with fresh basil and a drizzle of olive oil, slice, serve and enjoy!

Hand drizzling olive oil over a cooked eggplant parmesan pizza with fresh basil on a bamboo serving board

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

For the fried eggplant:

  • 1 small eggplant (about 450 grams)
  • 3 eggs
  • 250 grams “00” flour
  • 425 - 450 grams fine breadcrumbs
  • 150 grams grapeseed oil
  • 50 grams extra virgin olive oil

For the pizza:

  • Four 250-gram dough balls
  • Flour, for dusting
  • 240 grams crushed tomatoes
  • 240 grams fresh mozzarella cheese
  • 160 grams ricotta 
  • 80 grams Parmesan cheese, grated
  • 1 bunch fresh basil leaves, for garnish
  • Olive oil, for drizzling

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