Eggplant mini pizzas are simply fabulous. They taste a lot like eggplant parmesan but obviously with much less fat. They are a rich and complete main course that is loved by both adults and children. They are quick to prepare and super easy to make. I make the “Margherita” version but if you want you can enrich them with other ingredients such as olives, anchovies, or tuna. The choice is yours, have fun! If you like eggplants
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Difficulty: Very easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 2/3 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 black oval eggplants
2 tablespoons olive oil
to taste salt
1 1/4 cups tomato sauce
2 mozzarellas
to taste dried oregano

Tools

1 Cutting Board
1 Knife
1 Baking Tray

Preparation of Eggplant Mini Pizzas

Wash the eggplants well and then cut them into slices no more than half an inch thick.
Then arrange the eggplant slices, which will be the base for your eggplant mini pizzas, on one or two baking sheets lined with parchment paper.
Prick each eggplant slice with a fork.
Drizzle a little oil, just a few drops, on each slice and then salt to taste.
Bake in a preheated oven at 375°F for 15 minutes.
After 15 minutes of cooking, take the eggplants out of the oven and top them with the tomato sauce (if you don’t have pre-made sauce, use plain tomato puree) and diced mozzarella.
Add a sprinkle of oregano and bake the eggplant mini pizzas for another 5/7 minutes, or until the mozzarella is well melted.
At the end of cooking, turn on the grill function for a couple of minutes.
And voilà… Now the eggplant mini pizzas are ready to be served.
I assure you they will be a hit and loved by both adults and children.
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