Special Eggplant Parmigiana Pizza
A flavorful eggplant parmigiana-inspired pizza featuring crispy eggplant, pepperoni, broccoli, and melted cheese, perfect for a hearty Italian-style meal everyone will enjoy.
Ingredients
Instructions
- Preheat oven to 425°F.
- Roll out the refrigerated pizza crust onto a greased cookie sheet as thin as possible.
- Bake the crust for about 10 minutes or until golden brown.
- Remove the crust from the oven and set aside.
- Meanwhile, thinly slice the eggplant and cut the slices in halves.
- In a bowl, beat the eggs and set aside.
- Place bread crumbs in a shallow dish.
- Dip eggplant slices into the beaten eggs, then coat with bread crumbs.
- In a skillet, heat olive oil over medium heat and fry the breaded eggplant slices until golden and crispy.
- In a separate bowl, combine tomato sauce with garlic powder and chopped onion.
- Spread the tomato sauce mixture evenly over the baked crust.
- Arrange the fried eggplant slices over the sauce.
- Sprinkle shredded pizza cheese over the eggplant.
- Distribute sliced pepperoni and broccoli florets on top.
- Bake in the oven at 425°F for an additional 10-12 minutes until cheese is melted and bubbly.
- Remove from oven, let cool slightly, then slice and serve.
Tips & Substitutions
For a crispier crust, ensure you roll the pizza dough as thin as possible. You can substitute the eggplant with zucchini if desired. For added flavor, consider using Italian seasoning in the bread crumbs. If you prefer a vegetarian option, simply eliminate the pepperoni. This dish pairs beautifully with Italian recipes like Italian Quiche, enhancing your meal's variety.
Serving Suggestions
Slice the pizza into generous wedges and serve with a fresh green salad or garlic bread for a complete meal. Consider pairing it with a light Italian red wine to complement the flavors. For a fun twist, serve with a side of marinara sauce for dipping. This dish is great for casual gatherings or family dinners.
Storage & Reheating
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a preheated oven at 350°F for about 10 minutes until the cheese is bubbly and the crust is crispy again. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Special Eggplant Parmigiana Pizza contains roughly 1883 calories, with 27g protein, 158g carbohydrates, and 132g fat. It is an excellent source of protein (54% of the Daily Value), iron (50% of the Daily Value), and dietary fiber (34% of the Daily Value). Note that it is relatively high in sodium, at 949mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese for this pizza?
Absolutely! While shredded pizza cheese works well, you can experiment with mozzarella, provolone, or a blend of Italian cheeses for added flavor. Just keep in mind that different cheeses may alter the melting characteristics and flavor profile of the pizza.
Is it necessary to fry the eggplant slices?
Frying the eggplant gives it a delicious crispy texture and enhances the flavor, but you can also bake or grill them for a healthier option. If you choose to bake, brush the eggplant slices with olive oil and season them before placing them in a preheated oven at 400°F until golden.
What can I serve with this pizza?
This Special Eggplant Parmigiana Pizza pairs well with a light arugula salad tossed with lemon vinaigrette. You can also serve it with garlic knots or a side of roasted vegetables for a heartier meal. Don't forget to check out other Italian recipes for more serving ideas.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).