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Pizza alla Parmigiana | Crispy with Eggplant
(0)
30 min
Quick
Gurkerl Küche
Herrlich aromatische italienische Pizza nach Art der Melanzane alla Parmigiana: zart im Backrohr geröstete Melanzani, fruchtige Tomatensauce, geschmolzener Mozzarella und würziger Parmesan auf knusprigem Boden.
Ingredients
Preparation method
Preparation & Roasting the Eggplant
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan) and line a baking sheet with baking paper.
Wash the eggplant and cut into slices about 0.5 cm thick. Lightly salt on a plate and let sit for 5 minutes, then pat dry with paper towels. Brush the slices with a little olive oil, arrange on the baking sheet, and pre-roast in the hot oven for about 10 minutes until soft and lightly browned.
Sauce & Topping
Finely chop the garlic and mix with the strained tomatoes, dried oregano, a pinch of salt, and pepper in a bowl.
Chef's tip
For an extra crispy pizza crust, preheat the baking sheet in the oven and slide the pizza along with the baking paper onto the hot sheet.
If you like it a bit spicier, you can additionally refine the tomato sauce with a pinch of chili flakes.
15 min
Quick
