They are really easy to prepare and irresistible, the eggplant mini pizzas with fresh tomato are an appetizer or a fragrant and delicious second course. To prepare them, you only need a few minutes and a few ingredients, and it’s a way to get kids who don’t particularly like vegetables to eat them. If you love stuffed, gooey eggplants, try them, they’re delicious! I used oxheart tomato to dress the eggplants, but you can also use cherry tomatoes, diced.
Let’s get to work and prepare the eggplant mini pizzas with fresh tomato.
OTHER EGGPLANT RECIPES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing eggplant mini pizzas with fresh tomato
- 2 eggplants
- 1.75 oz breadcrumbs
- to taste salt
- 4 tablespoons extra virgin olive oil
- 2 oxheart tomatoes
- 3.5 oz asiago cheese
- 1 tablespoon dried oregano
- A few leaves basil
Tools
This post contains affiliate links
- Baking Pan
Steps for preparing eggplant mini pizzas with fresh tomato
First, wash the eggplants, remove the green part, and then cut them into slices. Cover a baking sheet with parchment paper. Sprinkle with breadcrumbs. Place the eggplant slices without overlapping. Sprinkle again with breadcrumbs, salt, and drizzle with olive oil. Bake at 356°F (static), until golden.
Dice the tomato or cherry tomatoes if you prefer. Also, cut the cheese into small pieces. You can use any stringy cheese you prefer.
Remove the eggplants from the oven. On each slice, place pieces of tomato, a few cubes of cheese, a little oregano, a drizzle of olive oil, and bake again at 356°F (static) until the cheese melts. Garnish with fresh basil and serve.
Storage
You can store the mini pizzas in the fridge for two or three days.
