Today I offer you mini eggplant pizzas. Best enjoyed hot, they can be served as an appetizer or as a vegetarian dish alongside a side (steamed potatoes, pasta, rice, etc.). They are very easy to prepare, accessible for everyone. You can even involve the children, who will be delighted to assist you.
Preheat the oven to 240°C, static heat.
Cut the eggplants into slices 1 cm thick. Place on a baking sheet lined with parchment paper, in a single layer.
Brush each slice with a bit of olive oil. Season with salt and pepper. Then drizzle each slice with a little olive oil.
Bake and cook for 15 minutes.
Remove the baking tray from the oven and spread a little tomato sauce on each slice of eggplant.
Cut the mozzarella into pieces and distribute them evenly over the eggplants.
Sprinkle with herbs.
Bake for another 8 minutes or until the cheese is melted and slightly browned.
To finish, serve immediately, as they are or with your choice of accompaniment.
0 servings
4
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