BAKED EGGPLANT MINI PIZZAS are an easy and quick dish to prepare. In just a few minutes, you have a tasty side dish based on eggplants, perfect to accompany all your main courses. These baked eggplants cooked like this are also delicious to serve as an appetizer. Melty and flavorful, these baked eggplant mini pizzas have a special topping: not only are they topped with tomato sauce, but also with breadcrumbs blended with herbs and cherry tomatoes, and slices of scamorza cheese that will melt with the tasty topping of herbs and cherry tomatoes. I love eggplants cooked like this, a simple recipe but guaranteed to be a success. Prepare these delicious baked eggplant slices with a cheesy topping; they will be much appreciated by both adults and children at the table. And now that the nice season is approaching, they’re perfect for a summer dinner on the terrace. Follow me in the recipe as we prepare together baked eggplant mini pizzas with melty scamorza cheese, delicious and very easy! WATCH THE VIDEO RECIPE HERE
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 PEOPLE
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 oval black eggplant (large, if small use two)
- 3 slices sandwich bread (whole grain is fine too)
- 8 Pachino tomatoes
- to taste dried oregano
- to taste basil
- to taste salt
- to taste extra virgin olive oil
- 1 clove garlic (optional)
- to taste smoked scamorza cheese
Steps
Start by preparing the topping. In a mixer or blender, place the slices of bread, washed and dried cherry tomatoes, basil, oregano, salt and pepper, and a drizzle of extra virgin olive oil. Blend everything to get a crumbly mixture.
Take the eggplant, wash and dry it, cut it into thin slices about 1/4 inch thick, place all the slices on a large baking tray, oil the slices, and then top them all with the blended breadcrumb mixture. Bake in a preheated convection oven at 350°F for about 15 minutes. Meanwhile, cut the scamorza cheese into thin slices.
Take the eggplants out of the oven, place the slices of scamorza cheese on each slice, and if desired, some oregano. Bake again for a couple of minutes, just enough time to melt the cheese. Serve the stuffed eggplant slices hot, with the melted and stringy cheese, but they are also fabulous cold, because with the special topping, they don’t dry out but remain soft and tasty.
