Of which 8 g sugars and 12 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pre-roasted eggplant · Finished with Parmigiano · No frying
Allergens gluten, milk
Parmigiana
Eggplant, tomato and Parmesan
The idea of eggplant parmigiana applied to a pizza: tomato, mozzarella, roasted eggplant, Parmigiano and basil. This version cooks the eggplant in the oven or on a griddle instead of frying it.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 70 g (2½ oz) peeled tomatoes, no added salt, crushed
- 70 g (2½ oz) fresh mozzarella, well drained
- 120 g (4 oz) raw eggplant
- 18 g (¾ oz) Parmigiano Reggiano
- 9 g extra-virgin olive oil
- 2 g fresh basil
- ½ g salt
Method
- Heat the oven and pizza surface to 250–275 °C (480–525 °F) for 45–60 minutes. If you're using the oven to precook the eggplant, do it at the start of preheating, before the stone reaches full temperature.
- Cut the eggplant into 5 mm rounds. Brush both sides with 6 g of the olive oil in total and season with 0.3 g of the salt.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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