Let me tell you about the first time I truly fell in love with eggplant. It wasn’t in some fancy trattoria in Rome, but in my tiny Brooklyn apartment, where the scent of garlic and roasting eggplant filled every corner. That moment—when crispy, golden slices met tangy marinara and molten mozzarella on a blistered crust—changed everything. This Eggplant Parmesan Pizza with Marinara and Mozzarella is my ode to that revelation, a dish that takes the soul of Italian-American comfort and delivers it in every glorious, shareable bite.
Why This Recipe Works
- Eggplant that actually stays crisp: We salt and roast it like our nonna taught us—no sogginess allowed. Salting draws out moisture and bitterness, while roasting dehydrates the slices for maximum crispiness.
- Marinara with depth: A quick garlic-and-herb infusion turns basic sauce into something worthy of a standing ovation. Sautéing garlic and oregano in olive oil unlocks their aromatic oils, creating a sauce with layers of flavor.
- Cheese that behaves: Low-moisture mozzarella melts into gooey perfection without turning your pizza into a swimming pool. Its lower water content ensures a crisp, not greasy, finish.
The Story Behind the Sauce
- Vegetarian showstopper: Even the staunchest carnivores won’t miss the meat. The eggplant provides a meaty texture, while the cheese and sauce deliver rich, satisfying flavors.
- Meal-prep dream: Roast your eggplant and jazz up your sauce ahead of time—future you will be grateful. Both components keep well in the fridge for up to 3 days.
- Endlessly adaptable: Throw in extra veggies, spice it up, or swap the base—this pizza plays well with others. The foundation is sturdy enough to handle creative twists.
This isn’t just pizza—it’s a love letter to Italian-American eggplant parmesan, reimagined on a crispy crust. We keep the heart of the classic—tender eggplant, robust tomato sauce, and cheese that stretches for miles—but deliver it in a way that’s perfect for sharing (or not, no judgment here).
Essential Ingredients & Tools
For the Eggplant (The Star of the Show)
- 1 medium globe eggplant (about 1 lb / 450g), sliced into ¼-inch rounds—think of them as little flavor sponges waiting to be transformed.
- 1 tbsp kosher salt—our secret weapon against sogginess.
- 2 tbsp olive oil—for roasting those slices into golden perfection.
For the Sauce (The Supporting Actor That Steals the Show)
- 1.5 cups (360ml) marinara sauce—homemade if you’re feeling fancy, but a good jarred one (like Rao’s) works in a pinch.
- 2 cloves garlic, minced—because what’s Italian food without garlic?
- 1 tsp dried oregano—the unsung hero of the spice rack.
- 1 tbsp olive oil—for sautéing our garlic into fragrant submission.
For the Main Event
- 1 lb (450g) pizza dough—let it come to room temperature unless you enjoy wrestling with stubborn dough.
- 8 oz (225g) low-moisture mozzarella, shredded—trust me, the low-moisture part matters.
- ½ cup (50g) grated Parmesan cheese—the salty, nutty backbone of our dish.
- Fresh basil—because everything’s better with a little green on top.
Tools You’ll Need
- Baking sheets (lined with parchment)—no one likes scrubbing pans.
- Pizza stone or heavy baking sheet—for that perfect, blistered crust. If you don’t have a stone, an inverted baking sheet works too.
- Pastry brush—for painting our eggplant with olive oil like it’s a tiny edible canvas.
- Wire rack—the MVP for crispy eggplant. If you don’t have one, just use extra parchment paper.
Serves: 4 | Prep: 45 min | Cook: 20 min | Total: 65 min
How to Make Eggplant Parmesan Pizza with Marinara and Mozzarella
- Prepping the Eggplant (The Crucial First Act)
Lay your 1 medium globe eggplant (about 1 lb / 450g), sliced into ¼-inch rounds out like you’re dealing cards, then shower them with 1 tbsp kosher salt on both sides. Let them sit for 30 minutes—this isn’t just about removing bitterness, it’s about texture. The salt draws out moisture through osmosis, collapsing the eggplant’s spongy structure so it won’t absorb too much oil. Rinse off the salt and pat them dry like you’re tucking them in for the night. Any moisture left is the enemy of crispiness.
- Roasting to Perfection
Crank your oven to 425°F (220°C). Brush each eggplant slice with 2 tbsp olive oil—think of it as giving them a little spa treatment. Roast for 15–20 minutes, flipping halfway, until they’re golden and tender. For extra crispness, place them on a wire rack over the baking sheet to allow air circulation. This step is where the magic happens, turning spongy eggplant into crispy-edged wonders.
- Elevating the Sauce
In a small saucepan, heat 1 tbsp olive oil and sauté your 2 cloves garlic, minced and 1 tsp dried oregano until your kitchen smells like an Italian grandmother’s dream (about 1–2 minutes). Stir this into your 1.5 cups (360ml) marinara sauce and let it simmer for 5 minutes—this is the difference between “good” and “where has this been all my life?” The heat unlocks the garlic’s sweetness and the oregano’s earthy notes.
- Shaping the Dough
On a floured surface, stretch your 1 lb (450g) pizza dough into a 12–14-inch circle. Use your fingertips to press from the center outward, leaving a slightly thicker border for that perfect crust. If the dough springs back, let it rest for 5 minutes and try again—gluten needs time to relax. Transfer to a floured parchment sheet—this is your pizza’s magic carpet ride to the oven.
- The Grand Assembly
Spread your enhanced marinara over the dough, leaving a ½-inch border. Less is more here—about ½ cup max—to prevent sogginess. Sprinkle ½ cup (50g) grated Parmesan cheese first—this creates a savory moat against moisture. Layer on your Roasted Eggplant, then blanket everything with 8 oz (225g) shredded mozzarella. Finish with the remaining Parmesan for a golden, crispy top that’ll make you weak in the knees.
- Baking to Glory
Preheat your pizza stone or heavy baking sheet at 475°F (245°C) for at least 30 minutes. This mimics a professional oven’s intense heat. Slide your assembled pizza onto the hot stone (parchment and all) and bake for 12–18 minutes. Rotate halfway for even browning. The high heat is what gives you that blistered crust and bubbly cheese we’re all here for.
- The Final Flourish
When your cheese is molten and your crust is golden, pull it out and let it rest for 2–3 minutes—this is the hardest part, I know. Resting allows the cheese to set slightly for cleaner slices. Garnish with torn fresh basil leaves for that perfect finishing touch.
Pro Technique
The Eggplant Epiphany
Salting eggplant isn’t just tradition—it’s science. The salt pulls out water through osmosis, collapsing those spongy air pockets. This means your eggplant won’t drink up oil like a college student at an open bar. For extra crispness, roast your slices on a wire rack—it’s like giving them their own personal tanning bed.
Sauce Strategy
The key to avoiding a soggy pizza center? Less is more with the sauce (about ½ cup max), and always start with a layer of Parmesan directly on the dough. It’s like laying down a tasty moisture barrier. Want a next-level trick? Mix 1 tsp cornstarch into your shredded mozzarella—it’ll absorb excess liquid like a culinary sponge.
Chef’s Wisdom
The Crispness Commandments
Two things will make or break your pizza: preheating your baking surface and patting your eggplant dry. A cold pan steams your crust into submission, while damp eggplant is a one-way ticket to Soggyville. If you’re serious about pizza, invest in a stone—it’s the closest thing to a professional oven you’ll get at home.
Cheese Choices Matter
Low-moisture mozzarella isn’t just a suggestion—it’s the law. Fresh mozzarella’s high water content (about 60%) will leave your pizza swimming. If you must use it, tear it into small pieces and tuck it between eggplant slices, not on top where it can cause chaos.
Storage & Freshness Guide
Short-Term Storage
Wrap leftovers tightly in aluminum foil (plastic wrap traps steam) and refrigerate for up to 3 days. To reheat, place slices on a baking sheet at 375°F (190°C) for 10 minutes. For extra crispness, finish directly on the oven rack for the last 2 minutes—it’s like giving your pizza a second chance at life.
Freezing? Proceed with Caution
Freezing this pizza isn’t ideal—eggplant turns into a mushy mess when thawed. If you must, freeze it before baking: assemble, freeze uncovered until solid, then wrap in foil and plastic. Bake from frozen, adding 5–7 extra minutes.
Reviving Leftovers Like a Pro
The best way to reheat? A dry skillet over medium heat. Cover with a lid for 2 minutes to melt the cheese, then uncover to crisp the bottom. It’s the closest thing to fresh you’ll get.
Nutrition Profile
This pizza walks the line between indulgence and wholesomeness. Eggplant brings fiber to the party, while the cheese delivers protein and calcium.
| Nutrient | Amount per serving |
|---|---|
| Calories | 550 |
| Protein | 22g |
| Carbohydrates | 65g |
| Fat | 22g |
| Fiber | 7g |
Ingredient Variations and Their Impact
Whole Wheat Crust
Swap: Standard dough for whole wheat—it’s nuttier and packs more fiber.
Upgrade: Add 1 tbsp honey to balance whole wheat’s slight bitterness. Watch your baking time—whole wheat crusts cook faster.
Fontina Cheese
Swap: Mozzarella for fontina—it’s richer and more complex.
Upgrade: Drizzle the crust with 1 tsp truffle oil for gourmet flair.
Arrabbiata Sauce
Swap: Marinara for spicy arrabbiata—because sometimes you need a kick.
Upgrade: Stir in 1 tbsp chopped Calabrian chilies for smoky heat.
Swap: Roasted for grilled eggplant—it adds a smoky dimension.
Upgrade: Marinate slices in balsamic vinegar and thyme before grilling.
Pesto Base
Swap: Marinara for basil pesto—a fresh, herbal twist.
Upgrade: Swirl pesto with 2 tbsp ricotta for creamy decadence.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery bite cuts through the richness like a culinary palate cleanser. Toss with shaved Parmesan and toasted pine nuts for crunch.
- Garlic-Butter Breadsticks: Because more carbs with your carbs is always a good idea. Serve with extra marinara for dipping.
Drinks
- Chianti Classico: This medium-bodied red wine’s acidity dances beautifully with tomato sauce, while its tannins stand up to the cheese.
- Hazy IPA: The citrusy hops are the perfect foil to all that cheesy goodness, and the effervescence cleanses the palate.
Something Sweet
- Lemon Sorbet: Like a refreshing slap after a rich meal. The tartness resets your taste buds.
- Dark Chocolate Almond Biscotti: Dunk them in espresso for a bittersweet finale that echoes the pizza’s depth.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—just swap in GF dough and double-check your sauce and cheese labels.
Q: Why is my pizza soggy?
A: Three likely culprits: under-roasted eggplant, sauce overload, or the wrong cheese.
Q: Can I add other veggies?
A: Of course—just roast or sauté them first to banish excess moisture.
Eggplant Parmesan Pizza with Marinara and Mozzarella: A Crispy, Cheesy Love Letter to Italian Comfort Food
Make this crispy Eggplant Parmesan Pizza with Marinara and Mozzarella for a cheesy, comforting twist on classic Italian flavors. Get the recipe now!
Ingredients
For the Eggplant
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1 medium globe eggplant (about 1 lb / 450g, sliced into ¼-inch rounds)
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1 tbsp kosher salt
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2 tbsp olive oil
For the Sauce
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1.5 cups marinara sauce (360ml)
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2 cloves garlic (minced)
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1 tsp dried oregano
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1 tbsp olive oil
For the Main Dish
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1 lb pizza dough (450g)
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8 oz low-moisture mozzarella (225g, shredded)
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0.5 cup grated Parmesan cheese (50g)
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Fresh basil (for garnish)
Instructions
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Lay eggplant slices on paper towels, sprinkle with 1 tbsp kosher salt, and let sit for 30 minutes. Rinse and pat dry.01
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Preheat oven to 425°F (220°C). Brush eggplant with 2 tbsp olive oil and roast for 15–20 minutes, flipping halfway.02
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Heat 1 tbsp olive oil in a saucepan, sauté 2 cloves garlic, minced and 1 tsp dried oregano for 1–2 minutes, then stir into 1.5 cups (360ml) marinara sauce. Simmer for 5 minutes.03
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Stretch 1 lb (450g) pizza dough into a 12–14-inch circle on floured parchment.04
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Spread sauce over dough, leaving a ½-inch border. Sprinkle with ½ cup (50g) grated Parmesan cheese, layer eggplant, then top with 8 oz (225g) shredded mozzarella and remaining Parmesan.05
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Preheat pizza stone at 475°F (245°C) for 30 minutes. Bake pizza for 12–18 minutes until golden.06
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Let rest for 2–3 minutes, then garnish with fresh basil.07
