BAKED EGGPLANT MINI PIZZAS When summer arrives, I love preparing eggplants in countless ways; they are always tasty and versatile, perfect for many types of recipes, and very much appreciated at home. That’s why I make them very often. A few nights ago, I prepared these delicious eggplant mini pizzas, and I must say they were well-received! Now, follow me in the kitchen, and I’ll show you how to make baked eggplant mini pizzas!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 343.24 (Kcal)
- Carbohydrates 16.35 (g) of which sugars 15.66 (g)
- Proteins 12.42 (g)
- Fat 26.38 (g) of which saturated 1.71 (g)of which unsaturated 0.11 (g)
- Fibers 4.57 (g)
- Sodium 479.12 (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 for Baked Eggplant Mini Pizzas for 4 People
- 2 eggplants
- 500 g cherry tomatoes
- 200 g pizza mozzarella (chopped)
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
Useful Tools for Making Baked Eggplant Mini Pizzas
- 1 Non-stick Baking Tray
- 1 Brush
Preparation of Baked Eggplant Mini Pizzas
The first step in preparing these mini pizzas is to preheat the oven to static mode at 392°F, while the oven reaches the temperature we wash and dry the eggplants, remove the ends, and cut them into slices about 0.39 inches thick.
Line a baking tray with parchment paper, then put a bit of oil on a small plate and brush each eggplant slice. Arrange them on the tray and bake at 392°F for about 20 minutes or until they are soft and golden.
While the eggplants are baking, we prepare the topping for the mini pizzas: wash and dry the cherry tomatoes and cut them into wedges, combine them in a bowl with oil, salt, and oregano, and mix.
Now take the pizza mozzarella (alternatively, you can also use a drier mozzarella, perhaps a couple of days old, or scamorza cheese) and chop it. Once the eggplants are baked, start topping each slice first with a spoonful of tomatoes and finally cover with a bit of chopped mozzarella.
Bake the mini pizzas again for about 10 minutes or until the mozzarella has melted, then remove them from the oven and serve immediately!
One More Tip:
* If you prefer, you can replace the oregano with basil or other herbs of your choice;
* If there are leftovers, the eggplant mini pizzas can be stored in the refrigerator, well covered, for a couple of days;
* This recipe contains affiliate links.
