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.
Video recipe of the day
- CostVery cheap
- Preparation time1 Hour
- Rest time1 Day
- Cooking time8 Minutes
- Cooking methodOven
For the dough
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.
In the real parmigiana, the eggplants are fried in plenty of oil.
We can also grill the eggplants.
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