Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 small baby eggplant, thinly sliced into rounds
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Flour for dusting
- 1 pound pizza dough, whole-grain if desired, room temperature
- 3/4 cup prepared marinara or pizza sauce
- 6 ounces low-moisture mozzarella, shredded (about 1 1/2 cups)
- 2 tablespoons grated parmesan cheese
- Freshly chopped basil leaves for garnish
Instructions
- Preheat oven to 500°F and position the rack in the center.
- Place eggplant on a parchment-lined baking sheet. Drizzle with olive oil, season, and bake for 8-10 minutes.
- Cool eggplant for 10 minutes.
- Roll out the pizza dough into a 12-inch circle on a floured surface.
- Transfer the dough onto parchment paper, forming a thick crust.
- Spread marinara sauce on the dough, leaving a border.
- Top with mozzarella, roasted eggplant, and parmesan cheese.
- Cook for 10-12 minutes until edges are golden and cheese is melted.
- Transfer to a cutting board, slice, and garnish with basil before serving.
Notes
Ensure eggplant slices are thin for even cooking.
Pre-baking the eggplant improves flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 290
- Sugar: 3
- Sodium: 650
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 12
- Cholesterol: 30