Aubergine parmigiana pizza

September 14, 2013 (Last Updated: January 11, 2019)

In-season aubergines are wonderfully complemented by Parmesan.

TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the saltiness of the aubergines and Parmesan

Aubergine parmigiana pizza

Serves: 2 pizzas
Cooking Time: 40 mins

Ingredients

  • 1 large aubergine, thinly sliced
  • salt, to taste
  • 20ml olive oil
  • 2 pizza bases
  • 300ml tomato sauce (recipe opposite)
  • 300g mozzarella, grated
  • 20 cherry tomatoes, halved
  • oregano, stalks discarded, to garnish
  • 16 basil leaves
  • 130ml Parmesan, freshly grated

Instructions

1

Preheat the oven to 180°C.

2

Place the aubergine on a tray, sprinkle with salt and leave to sweat for 10 minutes. Rinse well.

3

Place the aubergine back on a baking tray, drizzle with olive oil and grill until slightly brown.

4

Cover the pizza bases with tomato sauce and scatter with mozzarella.

5

Divide the tomatoes between the bases. Top with the aubergine and sprinkle with oregano.

6

Bake until the cheese has melted, about 30 minutes.

7

Slice the pizza. Top each piece with two basil leaves, sprinkle with Parmesan and serve immediately.

 

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