Name: Eggplant parmigiana pizza
Prep time: 60 min
Cook time: 8 min
Cuisine: Italian
Ingredients: 4 cups bread flour; 3 1/2 cups flours (high gluten flour); 1 cup durum wheat fine semolina; 2 1/2 cups water (If necessary, add or reduce water.); 1/4 teaspoon yeast; 1 teaspoon salt; 2 aubergine; 2 cups tomato; 2 tablespoons olive oil; salt; pepper; basil; 1/2 parmesan cheese

Eggplant parmigiana pizza, inspired by a classic of Italian cuisine. Tomato, mozzarella, basil and eggplants, rich in flavour and delicious for those who love eggplant parmigiana.
The eggplants are cooked directly on the pizza, a quicker and lighter version, otherwise the aubergines for the parmigiana must be fried in plenty of oil. Another alternative is to grill them. If you use raw eggplants as I do, I recommend that you cut them very thin, even with a mandoline, so that they can be cooked in a short time. This pizza can be prepared in a short time, the only thing is the rest in the fridge that allows us to obtain a light and fragrant pizza.

DifficultyMedium
CostVery cheap
Preparation time1 Hour
Rest time1 Day
Cooking time8 Minutes
Cooking methodOven
CuisineItalian

Ingredients

For the dough

4 cups bread flour

3¹/₂ cups flours (high gluten flour)

1 cup durum wheat fine semolina

2¹/₂ cups water (If necessary, add or reduce water.)

¹/₄ teaspoon yeast

1 teaspoon salt

For seasoning

2 aubergine

2 cups tomato

2 tablespoons olive oil

salt

pepper

basil

¹/₂ parmesan cheese

Tools

1 Kneading

Baking Trays

1 Colander

3 Bowls

Steps

In the afternoon at 2 pm knead the pizza.
Add the flour and yeast to the bowl of the kneading machine.
Start the machine and gradually add the water. Add or reduce the amount of water if necessary. When the dough is formed, add the oil. As soon as the oil is absorbed, add the salt. Knead for another 5 minutes. Leave to rest for an hour at room temperature.
Refrigerate for 1 day.
After 24 hours, remove from the fridge, divide into 120 g pieces and form into balls.
Place the balls in a lightly floured pizza box, in plastic containers or in baking tins.
Cover and leave to rise for 4 hours at room temperature.
Meanwhile, prepare the peeled tomato sauce with oil, salt, pepper and basil.
Thinly slice the eggplants and arrange them in layers in a colander. Sprinkle a pinch of salt on each layer.
This allows the eggplants to remove their vegetation water.
After 3 hours, rinse the eggplants and dry them.
Break up the mozzarella and set aside.
Preheat the oven to maximum.
Roll out each pizza loaf on a work surface with remilled durum wheat semolina. You can use a rolling pin or your fingertips and hands to make a round shape.
Transfer to a baking tray. Spread 4 tablespoons of tomato sauce over the pizza.
Add the eggplants, sprinkle with mozzarella, drizzle with oil and basil and place in the oven. Bake for about 7-8 minutes.

Cook’s Tips

The aubergines are cooked directly on the pizza. I recommend cutting them very thin, even with a mandoline, so that they can be cooked in a short time.

The aubergines need to be salted in order to lose their vegetation water.