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Pizza alla Parmigiana with aubergine and Parmesan
Rich and comforting pizza inspired by the classic Aubergine Parmigiana.

Pizza alla Parmigiana

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
"Parmigiana di Melanzane" (aubergine parmigiana) is one of Italy's most beloved dishes. This pizza is a deconstruction of that course: the layering of fried aubergine, tomato, and two types of cheese (mozzarella and Parmesan) on crispy dough. Rich, filling, and Italian to the core.
🕒 Prep Time 30 mins
🍳 Cook Time 18 mins
⌛ Total Time 48 mins
🍽️ Servings 4 servings
🔥 Calories 530 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan
  • Grater for Parmesan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Slice the aubergine thinly, salt, let rest, then wipe dry and pre-fry in a little oil in a pan.

Tip: Thin slices bake through faster and become crispier. Salting removes excess water.
2 ✓

Preheat the oven to 220°C. Roll out the dough, spread with tomato sauce.

Tip: The acidity of the tomato sauce counterbalances the oiliness of the fried aubergine.
3 ✓

Layer: mozzarella, fried aubergine slices, then plenty of grated Parmesan on top.

Tip: The Parmesan forms a crispy crust on the aubergine in the oven (gratinating).
4 ✓

Bake for 15-18 minutes. Garnish with fresh basil when serving.

Tip: Let cool for 2-3 minutes before slicing so the cheeses set a little and it doesn't all run.

Recipe FAQ

What is the difference between Norma and this?
Norma has ricotta, while this is dominated by Parmesan and mozzarella, lacking the milky taste of ricotta, replaced by the mature salty taste of Parmesan.

Ingredients

  • 500 g Pizza dough
  • 200 ml Tomato sauce
  • 1 pc Medium aubergine
  • 200 g Mozzarella cheese
  • 50 g Parmesan cheese (or Grana Padano)
  • 10 g Fresh basil
  • 3 ml Olive oil
  • 1 tsp Dried oregano