Today I present to you an eggplant pizza. It’s a very simple, yet very tasty recipe that even the little ones will love. I wasn’t sure which category to place this dish in. A pizza? A side dish? A main course? I’d say it depends a bit on the quantity one eats. For example, I served it before the main dinner and it made a rustic appetizer of great respect. I was immediately asked to make it again. Test passed, I’d say!
Other ‘pizza style’ ideas you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Eggplant Pizza
- 1 eggplant (large)
- 3.5 oz mozzarella
- 1 tablespoon capers
- tomato pulp (quantity to taste)
- oregano
- extra virgin olive oil
- coarse salt
- fine salt
Tools
- 1 Colander
- 1 Griddle
- 1 Baking Tray 12 inches in diameter
- 1 Brush
Preparation of Eggplant Pizza
Wash the eggplant, trim it, and cut it into slices about ¼ inch thick. Place them in a colander, sprinkle with coarse salt, and let them rest for at least 30 minutes to lose their excess water.
After this time, remove the remaining salt and pat the slices dry with a towel or paper towel.
Then heat up a cast iron grill (or a ridged griddle) very well and grill the slices without any seasoning for 2/3 minutes on each side.
Meanwhile, dry the mozzarella as much as possible and cut it into thin slices.
Grease a non-stick baking tray 12 inches in diameter with oil and arrange the grilled eggplant slices slightly overlapping each other. Brush them with oil and sprinkle with salt.
Spread tomato sauce over them in the desired quantity.
Then add the broken mozzarella slices, capers, and sprinkle everything with a pinch of dried oregano.
Bake the eggplant pizza in a preheated static oven at 356°F for 18/20 minutes or until the mozzarella is golden. Remove from the oven and serve immediately, piping hot. Enjoy! Paola
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