This recipe, prepared yesterday afternoon during a live on TikTok, was unexpectedly successful, as it was at the table when we consumed them! And I must say, it was really fun to make them, because the recipe is not only easy to prepare, but also fast, which never hurts, don’t you think? Moreover, very few ingredients are needed, all easily available or already present in our pantries! In just a few steps, you’ll bring to the table a great and appetizing finger food proposal or a vegetarian-style second course, which the whole family will enjoy, even the kids at home! These eggplant mini pizzas are indeed a fun and decorative way to get your kids to eat vegetables, and with that gooey mozzarella, they will conquer everyone! They will be perfect as an appetizer to start an informal lunch or dinner. A variation of these are the Eggplant Towers made a few weeks ago. In fact, based on the same principle, even here the slices of eggplant are initially baked in the oven to soften. However, in this case, they involve the addition of tomato sauce instead of fresh tomato and mozzarella instead of Emmental. Try them and let me know!
Given their versatility, below you will find other recipes with eggplants to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you any more!
- 2 oval black eggplants
- 150 ml cherry tomato sauce
- 125 g mozzarella
- to taste dried oregano
- 50 ml extra virgin olive oil (+ to taste)
- to taste salt
Tools
- 1 Knife
- 1 Baking tray
- 1 Parchment paper
- 1 Brush
- 1 Colander
- 1 Spoon
Preparation
Wash and dry the eggplants, slice them 1/4 inch thick. As you go, arrange them on a baking tray lined with parchment paper, scoring the surface with a knife, and making diagonal cuts, only superficially (fig. 1).
Brush each slice with oil (fig. 2).
Salt and bake in a preheated oven at 350°F for about 15′ (fig. 3).
Once cooked, top each slice with 2 tablespoons of tomato sauce. Mine was already seasoned. If yours is not, you will need to previously add a pinch of salt and a drizzle of oil (fig. 4).
Add the mozzarella previously cut into cubes and left to drain in a colander to release the whey (fig. 5).
Season with plenty of oregano (fig. 6).
And drizzle with a bit of oil. Bake again at 350°F for another 10′-12′, or until the mozzarella has completely melted (fig. 7).
Remove from the oven and let them cool slightly. During cooking, they may release some water, which is normal. Let them cool and settle for a few minutes before serving.
Add a few basil leaves if you like before plating.
And voilà…the eggplant mini pizzas are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉Eggplant mini pizzas can be stored in the fridge inside suitable refrigeration containers for 2-3 days at most.
Tips, notes, variations, and suggestions
🟣For an even more delicious version, try adding some black olives to the final seasoning or anchovy fillets in oil at the end of cooking if you like.
