Eggplant Parmesan Pizza

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Prep Time30

Cook Time30

Resting Time1

Total Time2

Course: Appetizer, Main Course, Snack

Cuisine: American, Italian

Keyword: eggplant parm pizza, eggplant parmesan pizza, recipe for eggplant parmesan pizza

Servings: slices

Calories: 396kcal

Ingredients

For the Crust

1 teaspoon granulated sugar
¾ cup warm water (approx. 105 degrees F)
1 teaspoon dry active yeast (approx. ½ packet)
2 cups bread flour* (approx.; you may need slightly more or less)
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon garlic powder

For the Toppings

1 eggplant small
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup all-purpose flour
2 eggs large
½ cup plain dry breadcrumbs
½ cup panko breadcrumbs
1 teaspoon Italian seasoning
oil for frying
⅓ cup tomato sauce
1 cup shredded mozzarella cheese (I use whole milk mozzarella but part-skim will work too)
4 ounces fresh mozzarella cheese sliced
1 bunch fresh basil leaves
Parmigiano-Reggiano grated

US Customary - Metric

Instructions

To Make the Dough

Place the sugar and warm water in a large mixing bowl and stir together to combine.
Sprinkle the yeast on top and allow it to dissolve.
When the mixture looks foamy (after approx. 5 to 10 minutes), stir in 1 ½ cups of the flour until incorporated.
Stir in the olive oil, salt, and garlic powder.
While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)
Knead the dough until it passes the windowpane test** (approx. 10 minutes).
Lightly mist the bowl with non-stick spray, place the dough back in, and cover the bowl with plastic wrap or a damp towel.
Place the bowl of dough in a warm place and allow it to rise until doubled in bulk (approx. 45 to 90 minutes).
When the dough has grown to twice its original size, punch it down, knead it a few times, and stretch/press/roll it into a thin, wide circle.
Layer with the toppings.

To Top the Pizza

Cut the eggplant into ¾-inch thick slices, then chop into bite-sized chunks.
Season with salt, garlic powder, and pepper.
Sprinkle with flour and toss to coat.
Beat the eggs in a large, shallow bowl.
Combine the breadcrumbs, panko, and Italian seasoning in a large, shallow bowl.
Working in small batches, coat the eggplant chunks first in egg and then in the breadcrumb mixture. Place on a wire rack.
Heat about ½-inch of oil in a large, heavy-bottomed pot over medium heat until it reaches a temperature of 325 to 375 degrees F.
Working in small batches, fry the breaded eggplant until crisp and golden on both sides. Drain on paper towels.
Preheat the oven to 500 degrees F.
Spread a thin layer of tomato sauce over the unbaked crust, leaving a clean margin of about ½-inch around the edge.
Sprinkle on the shredded mozzarella in an even layer.
Layer on the eggplant, then tear the fresh mozzarella into pieces and tuck it into any empty spaces.
Bake until crisp and browned on the bottom (approx. 9 to 15 minutes).
Top with fresh basil leaves and grated parmigiana reggiano, then slice and serve.

Notes

For more info on the crust, click here: Pizza Dough Recipe.

*All-purpose flour may be substituted.

**Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see the light passing through, just like a windowpane.

Nutrition