Homemade Pizza with Tomato Sauce and Grilled Eggplant

Begin by peeling your eggplants and slicing them lengthwise into pieces about 1/4-inch thick. This ensures even grilling and a melt-in-your-mouth texture.

Preheat a grill pan over medium-high heat. Once hot, sprinkle a little sea salt onto the surface and lay the eggplant slices in a single layer. The salt helps draw out moisture and intensifies the flavor.

Grill the eggplant until the surface darkens and develops grill marks, signaling a caramelized, almost smoky taste—this usually takes around 4 minutes per side. Flip each slice when it starts to darken on top. Repeat until all slices are evenly cooked.

Roll out the prepared pizza dough onto a well-floured round pizza pan or baking tray. The flour prevents sticking and helps achieve that classic crispy bottom.

Click here for our complete homemade pizza dough guide

Using the back of a spoon, spread a generous layer of tomato sauce over the dough in a circular motion, leaving a small border for the crust.

Distribute slices of fresh mozzarella (well-drained to prevent sogginess), then arrange 4-5 grilled eggplant slices on top. This layering ensures every bite is packed with creamy cheese and savory vegetables.

Drizzle a bit of extra virgin olive oil over the assembled toppings. Slide the pizza into a preheated oven set between 400°F and 450°F. Bake for up to 10 minutes, checking occasionally to ensure the crust is golden and the cheese is perfectly melted.

Tip: For a truly authentic Neapolitan-style pizza, bake on a pizza stone or steel if available, as this gives the base an irresistible crunch and restaurant-quality texture.