Recipes & Cooking Dinner & Meal Ideas Pizza Eggplant-Parmesan Grandma Pizza Be the first to rate & review! Treat your family to this variation of the much-loved grandma pizza. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 17, 2023 Rate PRINT Share Close Photo: Brie Goldman Prep Time: 20 mins Cook Time: 25 mins Total Time: 1 hr 10 mins Servings: 8 Yield: 1 Jump to Nutrition Facts 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. Pizza Dough Ingredients 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 ⅓ 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 1½ tsp. salt Directions 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. 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. In a food processor combine bread, Italian seasoning, remaining ¼ tsp. salt, and black pepper. Cover and pulse until mixture resembles coarse crumbs. 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. 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 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.) 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. 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. Rate It Print Nutrition Facts (per serving) 475 Calories 12g Fat 74g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 37% Vitamin D 0.2mcg 1% Vitamin C 2.6mg 3% 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.