Eggplant parmigiana
Eggplant parmigiana is one of the most famous and loved Italian recipes, prepare this wonderful vegetarian second course with us!
- Average
- 2 h 20 min
Eggplant Mini Pizzas
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 20 min
- Makes: 20 pieces
- Cost: Low
PRESENTATION
There's nothing you can do, your kids don't want to eat eggplants? Try these eggplant mini pizzas, fun and appealing, they are perfect for your children! Their shape reminds of the classic buffet mini pizzas and it’ll be really hard to resist! This vibrant and colorful appetizer is also suitable for those who have chosen a vegetarian diet because the main ingredients are just eggplants, tomato, and cheese.
The eggplant mini pizzas recipe is light and tempting, designed for the little ones but it will also meet the taste of adults! You just need to try, and once you're satisfied, make room for zucchini mini pizzas!
Are you ready for more eggplant appetizers? Take a look at these suggestions:
- Eggplant rolls
- Mediterranean eggplant rolls
- Eggplant carpaccio
- Grilled eggplant boats
- INGREDIENTS
- Ingredients for 20 mini pizzas
- Eggplant 0.8 lb (350 g) - long
- Tomato purée ½ cup (100 g)
- Mozzarella cheese 2.8 oz (80 g)
- Oregano to taste
- Basil to taste
- Salt to taste
- Extra virgin olive oil to taste
- Black pepper to taste
Preparation
How to prepare Eggplant Mini Pizzas
To prepare the eggplant mini pizzas, start by cleaning the eggplants and slicing them into about a half inch rounds 1. As you go, arrange them on a baking sheet with a sheet of parchment paper 2, then season with oil, salt, and pepper 3. Bake for 15 minutes in a convection oven preheated to 375°F.
In the meantime, slice the mozzarella 4 and let it drain 5. Season the tomato sauce with oil and salt 6.
Mix 7 and when the eggplants are precooked, season them, leaving a bit of space from the edges 8. Tear the mozzarella by hand over the seasoned discs 9.
Bake for another 7 minutes 10. Garnish the eggplant mini pizzas with a drizzle of oil 11, oregano, and some basil leaves 12.
How to store
Tips
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