Eggplant Parmesan Pizza

Name: Eggplant Parmesan Pizza
Prep time: 31 min
Cook time: 44 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 medium (about 1 lb) (450 g) globe eggplant, stem trimmed, cut crosswise into ¼-inch (6 mm) thick rounds; 1 tsp (5 g) kosher salt; 4 tbsp (60 ml) extra-virgin olive oil, divided: 2 tbsp for the eggplant, 1 tbsp for the panko, 1 tbsp for the crust; black pepper, freshly ground, to taste; ½ cup (30 g) panko breadcrumbs; ½ tsp (1 g) dried oregano; 2 oz (55 g) Parmigiano-Reggiano or Parmesan, finely grated (about 1 cup); divided: 2 tbsp for the panko, the rest for the pizza; 1 lb (454 g) store-bought or homemade pizza dough, at room temperature; 1 large clove (4 g) garlic, finely grated or minced; 1 tbsp (9 g) fine cornmeal or all-purpose flour, for dusting; 1 cup (240 ml) thick marinara sauce, at room temperature; 8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded (about 2 cups); ¼ cup, loosely packed (8 g) fresh basil leaves, torn into small pieces; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

All the flavors of classic eggplant Parmesan on a crisp sheet-pan pizza: salted and roasted eggplant, tangy marinara, melted mozzarella, nutty Parmesan, a crunchy toasted panko topping and fresh basil.

Prep: 31 min
Cook: 44 min
Wait: 20 min
Total: 1 hr 35 min
Makes: 1 large rectangular pizza (8 squares)

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Ingredients

4 servings

For the eggplant
1 medium (about 1 lb) (450 g) globe eggplant, stem trimmed, cut crosswise into ¼-inch (6 mm) thick rounds
1 tsp (5 g) kosher salt
4 tbsp (60 ml) extra-virgin olive oil, divided: 2 tbsp for the eggplant, 1 tbsp for the panko, 1 tbsp for the crust
black pepper, freshly ground, to taste
For the crunchy topping
½ cup (30 g) panko breadcrumbs
½ tsp (1 g) dried oregano
2 oz (55 g) Parmigiano-Reggiano or Parmesan, finely grated (about 1 cup); divided: 2 tbsp for the panko, the rest for the pizza
For the pizza
1 lb (454 g) store-bought or homemade pizza dough, at room temperature
1 large clove (4 g) garlic, finely grated or minced
1 tbsp (9 g) fine cornmeal or all-purpose flour, for dusting
1 cup (240 ml) thick marinara sauce, at room temperature
8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded (about 2 cups)
¼ cup, loosely packed (8 g) fresh basil leaves, torn into small pieces
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (7)

2 rimmed baking sheets, 13×18-inch (33×46 cm)
Parchment paper
Sharp knife or mandoline
Large skillet, 10-inch (25 cm)
Paper towels or clean kitchen towels
Small bowl for garlic oil and pastry brush
Box grater

Steps

Before you start

Take the pizza dough out of the fridge 1 hour ahead so it is soft and easy to stretch.
Position one oven rack in the lower third and one in the center, and preheat the oven to 425°F (220°C) before you start roasting.
Use a thick, spoonable marinara. A thin, watery sauce will make the crust soggy.
Shred the mozzarella yourself from a block of low-moisture mozzarella if you can; it melts better than pre-shredded.

1
Slice and salt eggplant
- Trim the eggplant and cut it crosswise into ¼-inch (6 mm) rounds of even thickness.
- Lay the rounds in a single layer on a double layer of paper towels set on a baking sheet (work in two layers if needed, with towels between).
- Sprinkle both sides evenly with the 1 tsp kosher salt.
- Let them sit for 15 minutes; beads of moisture will appear on the surface.
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Ready when: Surfaces are visibly beaded with moisture and the slices feel slightly limp
Tip: Keep slices an even ¼ inch thick so they all finish roasting at the same time.
2
Roast the eggplantOven 425°F / 220°C
- Heat the oven to 425°F (220°C) if it is not already hot.
- Firmly blot both sides of each slice with paper towels to remove the moisture and excess salt.
- Toss the slices with 2 tbsp of the olive oil and several grinds of black pepper, then arrange in a single layer, not overlapping, on two parchment-lined baking sheets.
- Roast on the center and lower racks for 22 minutes, swapping the pans and flipping each slice at the 12-minute mark.
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Ready when: Slices are golden brown at the edges, tender when pierced with a fork, and lightly shrunken
Tip: Do not skip the blotting step; wet slices turn gummy and make the pizza soggy.
3
Toast the panko
- While the eggplant roasts, heat 1 tbsp olive oil in a 10-inch skillet over medium heat for 1 minute.
- Add the panko and oregano and stir constantly for 2 to 3 minutes until deep golden and fragrant.
- Remove from the heat, stir in 2 tbsp of the grated Parmesan, and tip onto a plate to cool.
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Ready when: Crumbs are deep golden brown and smell toasty
Tip: Panko burns fast. Pull it from the pan the moment it colors, since it keeps browning in the hot skillet.
4
Heat oven and shape doughOven 475°F / 245°C
- When the eggplant comes out, raise the oven to 475°F (245°C) and move a rack to the lower third.
- Line a clean 13×18-inch baking sheet with parchment and dust with the cornmeal.
- Place the room-temperature dough on it and press and stretch outward with your fingertips into a rectangle about 11×15 inches (28×38 cm), with a slightly thicker rim.
- If the dough springs back, let it rest 5 minutes, then continue stretching.
- Stir the grated garlic into the remaining 1 tbsp olive oil.
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Ready when: Dough is an even, thin rectangle with a slightly raised rim and no thin spots or holes
Tip: Cold dough fights back. If it keeps shrinking, cover and rest it a few minutes so the gluten relaxes.
5
Par-bake the crustOven 475°F / 245°C
- Brush the dough all over, including the rim, with the garlic oil.
- Prick the center (not the rim) all over with a fork.
- Bake on the lower rack at 475°F (245°C) for 6 minutes.
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Ready when: Crust is set, pale golden and dry on top, with a few small puffs
Tip: If large bubbles puff up, gently press them down with a spatula.
6
Assemble the pizza
- Remove the crust from the oven.
- Spread the marinara over the crust, leaving a ¾-inch (2 cm) border.
- Scatter half the mozzarella (1 cup) over the sauce.
- Arrange the roasted eggplant slices in a single, slightly overlapping layer on top.
- Cover with the remaining mozzarella, then sprinkle with the remaining Parmesan (about ¾ cup).
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Ready when: Sauce is covered by an even layer of eggplant and cheese from edge to edge of the topped area
Tip: Do not over-sauce. Thick, restrained sauce keeps the crust crisp.
7
Bake until bubblyOven 475°F / 245°C
- Return the pizza to the lower rack and bake at 475°F (245°C) for 12 to 14 minutes, until the cheese is melted, bubbling and spotted with golden brown patches, and the crust rim is deep golden.
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Ready when: Cheese is bubbling with golden-brown spots, and the underside is crisp and browned when you lift a corner
Tip: If the top browns before the bottom crisps, move the pan to the lowest rack for the last 2 minutes.
8
Top, rest, and slice
- Scatter the toasted panko mixture over the hot pizza, then the torn basil and red pepper flakes if using.
- Let the pizza rest on the pan for 5 minutes so the cheese sets, then slide it onto a cutting board and cut into 8 squares.
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Ready when: Cheese no longer slides when the pan is tilted
Tip: Add the panko and basil after baking; in the oven the crumbs burn and the basil turns black.

Good to know

Tips

Blot the salted eggplant thoroughly; dry slices brown and roast well, while wet ones turn mushy.
Par-baking the crust is the key to a crisp bottom under all the sauce, cheese and vegetables.
Use a thick marinara. If yours is thin, simmer it 5 to 10 minutes in a small saucepan to reduce, then cool before using.
Keep the panko topping off until after baking so it stays crunchy and doesn't burn.

Make ahead

Roast the eggplant and toast the panko up to 1 day ahead; refrigerate the eggplant in an airtight container and keep the panko at room temperature. Bring the eggplant to room temperature before assembling. The par-baked crust can also be cooled, wrapped, and kept at room temperature for up to 4 hours.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store slices in an airtight container for up to 3 days. Freezer: wrap individual slices tightly and freeze for up to 2 months. Reheat slices on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes (from frozen, 12 to 15 minutes) until the cheese bubbles and the bottom is crisp. Avoid the microwave, which makes the crust soft.

Substitutions

globe eggplant → 2 to 3 Italian or Japanese eggplants (about 450 g total). Slimmer eggplants have fewer seeds and less moisture; cut into ¼-inch rounds and cook the same way.
store-bought or homemade pizza dough → 2 par-baked 10-inch pizza crusts or 1 lb (454 g) naan or flatbread. Skip the par-bake step and go straight to assembling; bake 10 to 12 minutes.
panko breadcrumbs → Coarse fresh breadcrumbs or crushed plain croutons. Toast the same way, watching closely, as fresh crumbs brown a little faster.
low-moisture whole-milk mozzarella → Provolone or a 50/50 blend of provolone and fontina. Gives a sharper, nuttier flavor; shred the same amount.