30 mins
1-2
All Year

That’s amore! ? Our Eggplant Parmigiana Pizza is a crowd pleaser and family favourite with its golden eggplant and melted cheese. Not to mention that glorious fresh basil!

Method

  1. In a pot of boiling water, score your tomatoes on one side and place them into the water until the skin begins to peel. Drain, peel the tomatoes, and chop them roughly.
  2. In a hot fry pan, heat oil and garlic before adding the onions and sautéing until translucent.
  3. Then add the tomatoes, oregano, chilli flakes, ketchup and salt. Stir occasionally for a few mins before adding in your sugar, and stirring well for another few mins.
  4. While your tomato sauce is cooking, heat up a fry pan with oil and place in the eggplant slices. Cook until golden on this side, flip, and repeat. Drain eggplant slices on some paper towel.
  5. Preheat your oven to 180C. Assemble your pizza by generously spreading on tomato sauce, before adding your eggplant rounds, mozzarella, fresh tomato and parmesan.
  6. Bake in the oven for 15 mins, or until the cheese is golden brown. Top with fresh basil, slice and enjoy.

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