The eggplant mini pizzas are an easy and quick vegetarian appetizer perfect for an aperitif. A very simple recipe that involves very few steps to bring a light main dish to the table. You can prepare these mini pizzas in the oven as in my version, or in a pan, making sure to grill the eggplants first. I topped them in the classic way, with tomato and mozzarella, but you can get creative and add any ingredient you like. For those who are lactose intolerant, you can simply top them with tomato, capers, anchovies, and oregano. In short, a very simple recipe suitable for everyone’s needs, and even the little ones will appreciate it. It will indeed be an excellent way to get them to eat some vegetables. If you are curious to discover the recipe, then follow me in the kitchen, because the easy and quick eggplant mini pizzas will be ready in a click!
If you are interested in other eggplant recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 157.34 (Kcal)
- Carbohydrates 8.04 (g) of which sugars 3.10 (g)
- Proteins 6.28 (g)
- Fat 11.95 (g) of which saturated 0.72 (g)of which unsaturated 0.16 (g)
- Fibers 3.09 (g)
- Sodium 870.30 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 black oval eggplant
- 5/8 cup tomato sauce
- 1 1/2 tbsp extra virgin olive oil
- 3 1/2 oz pizza mozzarella
- salt (to taste)
- dried oregano (to taste)
Tools
- Baking Sheet
- Cutting Board
- Knife
- Parchment Paper
Steps
First, wash the eggplant, remove the stalk, and then slice it into pieces about 1/4 inch thick. Arrange the eggplant slices on a baking sheet lined with parchment paper and score the flesh surface by making four perpendicular cuts in the center.
Season with salt, add a bit of oil, and bake the eggplants in a static oven at 350°F for 15 minutes. Meanwhile, slice the mozzarella. Then take the baking sheet, distribute a tablespoon of tomato sauce, and place a slice of mozzarella on each mini pizza. Sprinkle with oregano and finish baking for another 5 minutes or until the mozzarella is melted.
The eggplant mini pizzas are ready! Serve them immediately hot and melty, but they are also great warm.
Variations and Tips
It’s best to consume the mini pizzas immediately! Alternatively, you can store them in the refrigerator for one or two days.
Instead of eggplants, you can make this recipe with zucchinis and enrich the topping with olives, capers, and anchovies.
