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Pizza alla Melanzana with aubergine and mozzarella
Golden baked pizza topped with fried aubergine and melted mozzarella

Pizza alla Melanzana

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The aubergine is one of the most beloved vegetables of the Italian south, especially Sicily. This pizza translates the flavours of the famous 'Melanzane alla Parmigiana' (aubergine parmigiana) onto a dough disc. Aubergine tends to act like a sponge and soak up oil, so the secret lies in the preparation: salting and pre-frying achieve that creamy, meaty texture we adore.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 790 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking tray
  • Kitchen paper
  • Frying pan or grill rack
  • Kitchen brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Cut the aubergine into half-centimetre rounds. Salt both sides and let stand for 15 minutes until it starts to 'sweat'.

Tip: The salt loosens the cell walls and draws out water, so the aubergine won't absorb as much oil during frying. (Change in colloidal structure).
2 ✓

Rinse off the salt, pat dry with kitchen paper, then fry the slices in a frying pan with a little oil until golden brown.

Tip: Pre-frying is essential because raw aubergine would not soften completely during the pizza baking time.
3 ✓

Preheat the oven to 220°C. Roll out the dough and place it on the tray.

Tip: Lightly oil the tray or use baking parchment so the bottom bakes crisp too.
4 ✓

Spread with tomato sauce, sprinkle with salt and pepper. Arrange the pre-fried aubergine on top.

Tip: Aubergine has a neutral taste, so it requires seasoning. The acidity of the tomato balances it beautifully.
5 ✓

Sprinkle with grated Parmesan, then tear the mozzarella over it.

Tip: The salty taste of Parmesan gives depth, while mozzarella provides creaminess. Torn mozzarella melts better than sliced.
6 ✓

Bake for 12-15 minutes. Before serving, sprinkle with fresh basil and drizzle with a few drops of olive oil.

Tip: The finishing 'glaze' of olive oil adds a fresh flavour alongside the roasted vegetables.

Recipe FAQ

Why is the aubergine bitter?
It can happen with older varieties, but modern cultivars are rarely bitter. Salting helps remove any remaining bitter juices and compacts the flesh.
Do I need to peel the aubergine?
Not necessary. The skin is full of antioxidants and helps keep the slices intact during cooking.

Ingredients

  • 300 g pizza dough
  • 150 ml thick tomato sauce
  • 200 g mozzarella cheese (ball)
  • 200 g aubergine
  • 50 g Parmigiano Reggiano
  • 10 leaves fresh basil
  • 3 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper