Eggplant Pizza With Parmesan

Love eggplant? Then this eggplant pizza with parmesan recipe will surely be a treat. This is another great vegetable pizza recipe.

This recipe saves calories by using broiled eggplant instead of fried.

If you want your pizza to have even less calories make sure you use a pizza stone:

Pre-heat stone in bottom rack of oven. Line up far edge of a pizza peel with far edge of stone and tilt peel, jerking it gently.

When edge of pizza touches stone, quickly pull back peel to transfer to stone and bake at 500 degrees until dough is crisp and browned, 12 to 15 minutes.

Slide peel under pizza to remove from oven.

If using Chicago deep-dish crust:

Bake at 400 degrees until browned and bubbly, about 20 minutes.


  • 1 Chicago Deep-Dish Crust (or crust of your choice)
  • 1 large eggplant (1 1/4 pound)
  • 3 tablespoons olive oil (for coating eggplant)
  • 1 cup grated mozzarella
  • 1/4 cup Parmesan cheese
  • 2 tablespoons olive oil (to mix with garlic)
  • 2 tablespoons minced garlic
  • 1/2 teaspoon dried hot red pepper flakes


Roll out pizza dough on floured surface. Spread olive oil in 12' deep-dish pan (or regular pizza pan if not using deep dish recipe). Press dough into pizza pan. Prick dough with fork. (see below if using pizza stone).

Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds (careful, garlic burns fast!). Spoon evenly over eggplant.

Enjoy your eggplant pie!

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