Eggplant Parmigiana Pizza, inspired by a Roman Italian classic. Grilled eggplant meets a delectable tomato sauce, all covered in crispy gooey fresh melted mozzarella and Parmigiano, ripe tomato slices, and hints of aromatic basil on a crisp yet tender homemade crust!
Eggplant Parmigiana Pizza is a flavor-packed, quick, easy, weeknight dinner idea. In just a few minutes you will be feasting on a light crust infused with a rich bold sauce. If that is not enough how about topping it with grilled eggplant rounds, mozzarella, Parmigiano, and fresh basil?
Great idea for supper tonight? I think so!
Song suggestion: "Nina Cried Power" by Hozier.
Just thought you may want to know
Eggplant is one of my favorite vegetables to cook with. I know it is an acquired taste.
Well, for those of us with that taste palate, we are in luck, as this recipe is a great way to highlight the profiles of grilled eggplant.
I Remember When..........
It was long ago that I experienced eggplant parmigiana. To me, it was a dish that was served on special occasions.
My mother and father would spend hours in between making their tomato sauce, coating the eggplant in eggs and breadcrumbs.
Oh, that is not all. The next phase was frying the eggplant and place it in an oven dish layered like lasagna with sauce, mozzarella, and Parmigiano. Yes, very labor-intensive, but oh so lusciously delicious!
Where Simplicity Began!
Where am I going with this you ask? Well, when I met Nicoletta she introduced me to a simpler version of eggplant parmigiana that was equally if not tastier than what I had before. Don't tell my mom!
Today I am going to share that simplicity in an inspired dish we call Eggplant Parmigiana Pizza!
It's Pizza night!
Nicoletta loves making pizza dough. To watch her making dough is beautiful. The way her hands feel their way through the dough tells me that we are going to have some delicious pizza crust to munch on.
Five Simple Ingredients
- Type "oo" flour
- Olive oil
If you want, you can omit the olive oil, following some recommendations from Nicoletta's Aunt Rosaria However we like to use the olive oil inside. The crust is light, tender, and tasty!
Nicoletta starts the mixture in a food processor. When the dough starts to come together and off the sides of the bowl, it is ready to be worked.
We usually make a few dough balls and freeze some well wrapped in plastic so we can have pizza any night of the week, as a result very happy pizza lovers.
Just thaw dough at room temperature in a bowl covered with a clean dishtowel. Nicoletta places the bowl in the oven, turned off, with the light on. Watch and see the dough rise again.
Have you ever wanted to learn how to toss pizza dough? I have. Dough tossing is not a thing I can say I am good at, however, that is not to say it can't happen.
My rule is 'Never Say Never', and the door stays open just a smidge to allow true desire to set in, and as a result, Manifestation!
Back to our delicious Pizza!
The dough is stretched on a pizza pan glazed with the e.v.o. oil. On goes the sauce, grilled eggplant, Parmigiano, mozzarella, fresh tomatoes, and that ever so fragrant basil.
With the oven nice and hot, ours is usually at 425 degrees F, in goes our pizza.
10-15 minutes have passed and look at this baby! Nice crisp edges, bubbling tomato sauce, melted mozzarella, and Parmigiano. I love how that fragrance of the basil just wafts in the air!
Did you hear that crispness of the crust as the pizza cutter made its way through? Love that sound. Just makes my mouth water!
You know your crust is good when it holds up in your hand. My first bite and I AM IN HEAVEN.
The crust is so tasty, crispy yet melts in your mouth. The sauce is rich and bold with that lovely olive oil and sea salt dancing nicely with my taste buds.
Why is melted mozzarella so enticing?
- Is it that it has that varied texture, crisp meets gooey.
- The rich buttery milky flavor?
- Or just because it looks so so good!
I love the topping. That grilled eggplant tantalizing my tongue, with the aid of the fresh basil, Parmigiano, and that extra drizzle of olive oil makes this pizza sensational.
Even those fresh cut tomatoes, caramelized and intensified in flavor, add so much depth to each bite.
I don't think your family would be too unhappy if you were to announce "Tonight is Pizza night!"
Try this recipe and have a lot of fun in the kitchen making it!