Eggplant mini pizzas are a quick and truly tasty recipe, suitable for serving as an appetizer or as a side dish.
Very easy to make!!!
You can also take care to freeze them sliced and grilled, as in summer there is an abundance, and at the right time defrost them, dress them, and bake them in the oven.
During dinners with friends or at some important lunch, if you present them on your tables they will make a good impression and help you add that little extra to the table that is always handy.
Make them yourself following my recipe and let me know if you liked them.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I will put them on my fb page with your name.
Approximately 23 Kcal per slice
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: About 22 slices
- Cooking methods: Grill, Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for making Eggplant Mini Pizzas
- 2 Eggplants (medium size)
- 200 g ripe tomatoes for sauce
- to taste Salt
- 120 g Mozzarella
- 2 cloves Garlic
- 1 tablespoon Extra virgin olive oil
- to taste Oregano
Preparation of Eggplant Mini Pizzas
Take the eggplants, wash them, remove the green part at the stalk level, slice them to about one finger’s thickness, and grill them for 2 minutes on each side, just to dry them out a bit and make them grilled but not too dark. Set aside on a baking sheet for cooking.
Prepare the tomato in small pieces, season with a tablespoon of extra virgin olive oil, oregano, salt, and crushed or grated garlic cloves, and mix well.
Dress the eggplant slices with the prepared tomato, then crumble a little mozzarella on top and bake in a preheated oven at 392°F for about 15 minutes, checking the cooking.
Serve hot when done cooking.
