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    You are in: Home / Recipes / Eggplant (Aubergine) Parmesan Pizza Recipe
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    Eggplant (Aubergine) Parmesan Pizza

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on April 29, 2008

      I made this with a whole wheat pizza dough. Added extra sauce and cheese. I use the whole egg and used ever bit of it. I love eggplant so I know I would enjoy this. The oven bake method is my favorite way to cook eggplant. Been doing it for a while as in this Oven Fried Eggplant or and Zucchini Parmesan. I topped the pizza the dried parsley, oregano and garlic powder. Thanks.

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    • on June 04, 2006

      Very good and so simple. I didn't have any seasoned breadcrumbs on hand and created my own by adding garlic and onion powders along with coarse salt, fresh ground pepper and Italian seasoning to some plain bread crumbs. I used my favorite thin premade crust and had this pizza in the oven in record time. Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on January 09, 2012

      I made my standard pizza with my dough so I could really test out the eggplant. It was delicious and very filling. My husband and I can usually finish a home made pizza (even with chicken, etc on it) but the eggplant really filled us up that we each had one piece less than normal! A good thing in my book since we were filled up with veggies! One downfall, only used half the eggplant and from experience eggplant is not very good the next day, so I breaded and baked more than needed and will probably end up in the trash :( Will be making again!!!

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    • on August 05, 2008

      Excellent!!! Almost as good as pizza from the shop down the street.

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    • on April 23, 2008

      I used a small pizza so this was just right for me for lunch. Thank you!

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    • on May 03, 2007

      I have been meaning to make this for a while and am glad I finally did. I really enjoyed it! I used my own thin pizza crust and light cheese. I love eggplant parmesan so this pizza was perfect!

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    • on May 02, 2007

      I can't believe I'm so bad! I forgot to review your recipe. SORRY! This was wonderful pizza; my addition was sliced stuffed green olives, cuz I love em! Thanks for posting!

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    • on February 14, 2007

      Great pizza recipe, so easy to make & we love eggplant! Like ms_bold, I made my own seasoned breadcrumbs & admit to being heavy-handed w/the garlic powder. I also made this pizza for us - my way. I always have pita pockets in my freezer & seldom have prepared pizza crusts, so I make mini-pizzas for us using split pita pockets. It works well for us as we both get 2 sml mini pizzas. I did add some black olives & mushrooms, but purely because I had them & needed to use them. Pizzas here in Iceland are truly pitiful by U.S. standards, so I really like making a good pizza for us. Thx for sharing this recipe w/us.

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    • on October 16, 2006

      This was so good and so easy. I did need to add a bit of water to the egg white so that it wouldn't glop on me but still hold the bread crumbs. It was such a hit in my household that DD wanted to know where her copy of the recipe was (she keeps a cookbook of all her favorite recipes for when she's on her own) Thanks for posting!

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    Nutritional Facts for Eggplant (Aubergine) Parmesan Pizza

    Serving Size: 1 (117 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 127.9
     
    Calories from Fat 48
    38%
    Total Fat 5.4 g
    8%
    Saturated Fat 2.7 g
    13%
    Cholesterol 14.5 mg
    4%
    Sodium 407.1 mg
    16%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 3.1 g
    12%
    Sugars 4.8 g
    19%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    Boboli pizza crusts

    Detailed Nutrition Values About Nutrition Info

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