Make Some Pizza
Topping recipe

Eggplant Parm

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Eggplant, in thin rounds, breaded and fried, Fresh basil leaves. Scaled for 1 pie.

1 pieNew York14"New York–New Jersey sauce

Build each pie

After the dough is shaped
1pie
Pizza size
sauce
New York–New Jersey sauce
½ cup, generous130 g
Cheese
Low-moisture whole-milk mozzarella
about 6 oz, grated (1¾ cups)180 g
Cheese
Pecorino Romano or Parmigiano-Reggiano
3 Tbsp, grated15 g
Toppings
Eggplant, in thin rounds, breaded and friedSalted for 20 minutes and patted dry, dredged in flour, egg and breadcrumbs, then shallow-fried until golden
about ½ medium eggplant, 10–12 rounds160 g
Finishing
Fresh basil leaves
6–8 leaves3 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Put two-thirds of the can in a deep container with the tomato paste, oregano, salt and oil, and blend smooth with an immersion blender. Crush the remaining third by hand and stir it in. Refrigerate up to 3 days. Let it come to room temperature before spreading it on the dough. Cold sauce chills the dough, so the crust puffs up less in the oven.

Adapted from Tony Gemignani, The Pizza Bible.
Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.
1 can (28 oz)794 g
Tomato pasteAbout 1½ small (6 oz) cans
1½ small cans270 g
Dried oregano
1 tsp2 g
Fine sea salt
¾ tsp4 g
Extra-virgin olive oil
2 tsp10 g

Put it together

Once the sauce is made, for each pie
  1. BeforeSpread the sauce and cover with half the mozzarella.
  2. BeforeLay the eggplant rounds over it, overlapping a little, then the rest of the mozzarella and the pecorino.
  3. AfterTear the basil over it while it's hot.
Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g
Tomato paste270 g
Dried oregano2 g
Fine sea salt4 g
Extra-virgin olive oil10 g
Low-moisture whole-milk mozzarella180 g
Pecorino Romano or Parmigiano-Reggiano15 g
Eggplant, in thin rounds, breaded and fried160 g
Fresh basil leaves3 g
Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

Open dough calculator →