Eggplant Parmigiano Pizza


  1. Heat pizza oven to 485-525 degrees F, depending on oven.
  2. Fry eggplant cutlets according to directions, then drain.
  3. Sauce pizza crust with 8 fl oz sauce. Spread Roma Original Mozzarella over the sauce. Top with fried eggplant cutlets (about 4-6), then top with Bacio cheese. Sprinkle grated Parmesan cheese over all.
  4. Bake pizza degrees for 8-12 minutes, until cheese is browned and bubbling.
  5. Sprinkle chopped basil and red pepper flakes on top of pizza and let rest for 5 minutes before slicing.


  • 1 ea Ultimo® 14” Sheeted Dough
  • 8 fl oz Piancone® Pizza Sauce with Basil
  • 5 oz Roma® Cheese, Mozzarella, original LMPS, diced
  • 4 to 6 ea Roma® Eggplant Naples-style, Battered
  • 5 oz Bacio® cheese, white cheddar, blend
  • 1 oz Assoluti® Parmesan style cheese, grated
  • 1/2 oz Peak Fresh Produce® Basil, shredded
  • pinch Magellan® Crushed Red Pepper, optional