Baked Eggplant Pizzettes

Baked eggplant pizzettes are a delicious snack and a creative way to enjoy vegetables in a pizza style. Here is the recipe:

Ingredients

• 2 large eggplants
• 250 g of tomato puree
• 150 g of mozzarella (or other cheese of choice)
• Dried oregano to taste
• Salt to taste
• Extra virgin olive oil to taste
• Fresh basil for garnish (optional)
• Black olives or capers for garnish (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Wash the eggplants and cut into circular slices about 1 cm thick.
3. Arrange them on a baking sheet lined with parchment paper and sprinkle lightly with salt.
4. Bake for about 10-15 minutes, until the eggplants are slightly soft.
5. Remove the eggplants from the oven and set the oven to grill mode.
6. On each slice of eggplant, spread a tablespoon of tomato puree, sprinkle with dried oregano, and add a piece of mozzarella or cheese of choice.
7. Put the eggplants back in the oven under the grill until the cheese has melted and turned golden, about 5 minutes, but keep an eye on them to avoid burning.
8. Remove the eggplant pizzettes from the oven, and if desired, decorate with fresh basil leaves, black olives, or capers.
9. Serve immediately, hot and tasty.

Did you know?

Eggplants are a highly versatile vegetable in the kitchen and are rich in fiber, potassium, and antioxidants. In this preparation, they replace the pizza dough for a lighter, vegetarian version of the classic Italian dish. With the addition of aromatic herbs and gooey cheese, these eggplant pizzettes can even win over those who usually aren’t big fans of vegetables.