Eggplant-Parmesan Grandma Pizza

Treat your family to this variation of the much-loved grandma pizza.

a tasty square pizza with a slice being lifted out

Brie Goldman

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
1 hr 10 mins

Craving pizza but want to get your greens in at the same time? Our Eggplant-Parmesan Grandma Pizza is the best of both worlds. The tender and mild flavor of the eggplant complements the sharp richness of the Parmesan, and provolone cheese and marinara sauce helps bridge the gap between the two flavors.

Feeling reluctant about putting eggplant on pizza? Think again. Not only does it taste delicious, but eggplant is full of Vitamin A and C. A decent supply of potassium and fiber rounds out this veggie as the perfect topping for your next slice of pizza.


Eggplant-Parmesan Grandma Pizza

  • 1 small eggplant sliced crosswise into 1/8-inch-thick slices

  • ¾ tsp. salt

  • 1 portion Grandma-style pizza dough

  • 2 oz. crusty French bread, torn

  • 1 tsp. dried Italian seasoning, crushed

  • ¼ tsp. black pepper

  • 1 Tbsp. olive oil

  • 2 cloves garlic, smashed

  • 8 slices provolone cheese

  • ¾ cup marinara sauce

  • cup grated Parmesan cheese

  • ¼ cup chopped fresh basil

Grandma-Style Pizza Dough

  • 1¾ cups lukewarm water (105° to 115°F)

  • 1½ tsp. active dry yeast

  • 4½ cups all-purpose flour

  • tsp. salt


  1. Sprinkle both sides of the eggplant slices with ½ tsp. of the salt. Place slices in a colander and place a dish underneath. Let stand 15 minutes. Rinse eggplant slices; pat dry with paper towels.

    Test Kitchen Tip: Lightly salting, rinsing, then drying eggplant slices draws moisture from inside to improve their texture once baked.

  2. Meanwhile, place an oven rack in the lower third of the oven. Preheat oven to 425°F. Grease a 15x10-inch baking pan; place dough in center of pan. Let rest 10 minutes. Press into bottom and slightly up the sides of pan.

  3. In a food processor combine bread, Italian seasoning, remaining ¼ tsp. salt, and black pepper. Cover and pulse until mixture resembles coarse crumbs.

  4. In an 8-inch skillet heat oil and garlic cloves over medium heat. Cook 2 minutes or until fragrant. Add crumb mixture and cook, stirring constantly, until lightly toasted, 2 to 3 minutes. Remove from heat; discard garlic cloves.

  5. Top dough with provolone slices. Spread marinara sauce over cheese. Top with eggplant slices, Parmesan cheese, and crumb mixture. Bake until the cheese and crust are lightly browned, about 25 minutes. Cool 10 minutes before serving. Serve topped with basil.

Grandma-Style Pizza Dough

  1. In an extra-large bowl combine the water and yeast, let stand 5 minutes or until yeast is foamy. Stir in flour and salt. (Dough will be shaggy.)

  2. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 3 minutes. Place in a well-greased bowl, turning to grease surface of dough.

  3. Cover with plastic wrap; let rise at room temperature until double in size, 1½ hours. Punch dough down. Shape into two balls. If not using dough right away, cover and chill for up to two days.

Nutrition Facts (per serving)

475 Calories
12g Fat
74g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 475.1
% Daily Value *
Total Fat 12.1g 15%
Saturated Fat 5.9g 30%
Cholesterol 23.4mg 8%
Sodium 1142.6mg 50%
Total Carbohydrate 73.5g 27%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 18.4g
Vitamin D 0.2mcg 1%
Vitamin C 2.6mg 13%
Calcium 283.2mg 22%
Iron 4.4mg 25%
Potassium 381.5mg 8%
Fatty acids, total trans 0g
Vitamin D 6.5IU
Alanine 0.5g
Arginine 0.7g
Ash 5g
Aspartic acid 1.1g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 28.7mg
Copper, Cu 0.2mg
Cystine 0.2g
Energy 1988.8kJ
Fluoride, F 37.8mcg
Folate, total 184.2mcg
Glutamic acid 4.8g
Glycine 0.5g
Histidine 0.5g
Isoleucine 0.7g
Leucine 1.4g
Lysine 1.1g
Methionine 0.4g
Magnesium, Mg 48.1mg
Manganese, Mn 0.8mg
Niacin 6.7mg
Phosphorus, P 284.6mg
Pantothenic acid 0.7mg
Phenylalanine 0.9g
Phytosterols 4.3mg
Proline 1.8g
Retinol 74.9mcg
Selenium, Se 32.7mcg
Serine 0.9g
Starch 3.1g
Theobromine 0mg
Threonine 0.6g
Vitamin E (alpha-tocopherol) 1.5mg
Tryptophan 0.2g
Tyrosine 0.8g
Valine 0.9g
Vitamin A, IU 566.5IU
Vitamin A, RAE 91.1mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.2mg
Vitamin K (phylloquinone) 15.6mcg
Water 211.7g
Zinc, Zn 2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles