Deconstructed Aubergine Parmesan Pizza

Thinly sliced and golden fried pieces of aubergine, 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 aubergine, (or 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 pie in homage to slices seen at pizza shops around the United States.

Aubergine parmesan was originally cooked like a casserole, with fried aubergine layered, sauced and covered in cheese before baking, and then served in square slices. Recipes range in preparation – some call for breaded and fried aubergine, some avoid the frying altogether – but most call for slices of aubergine about 1.27 centimetres to 1.9 centimetres thick. 

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

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

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 aubergine 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.



One hand dipping a slice of eggplant into a bowl of beaten eggs Hand holding tongs with fried eggplant over a pan of hot oil two hands adding cheese to a pizza covered in tomato sauce and fried eggplant cooked pizza on a peel being removed from an Ooni Koda 12 Hand drizzling olive oil over a cooked eggplant parmesan pizza with fresh basil on a bamboo serving board