A great summer classic: the baked eggplant pizzas i'm a starter made from tasty and tasty vegetables. A light and quick summer recipe to prepare: eggplants are baked with little extra virgin olive oil and therefore baked eggplant pizzas are also light, as well as really delicious. The seasoning is the traditional one: tomato, cheese and oregano. A simple but fragrant recipe, vegetarian and light: please all. And they're delicious even cold. A cooler alternative, without turning on the oven? The eggplant pizzette with Trapani pesto.
The preparation is really simple. You just have to cut the aubergines into not too thin slices, as you can see in the short video tutorial that you find on my Instagram profile. Brush them with oil and salt and bake in the oven so that the aubergines soften. I suggest you use long aubergines, i really like those streaks, so you get small slices of a similar size. You can also choose oval black ones or violets
For the dressing, You can pick any, but the simplest in my opinion is also the best: tomato sauce, cheese and oregano. I used a fresh Asiago Dop because the mozzarella releases too much liquid. But you can use any soft cheese. To the baked eggplant pizzas you can also add anchovies underlium, Ham, olives, Capers. What you prefer.
Since we are in June, it's time to read my article on EGGPLANT: Property, types and how to cook them in 30 must-see recipes, from the classic Parmigiana at MEATBALLS passing through the BOATS IN A PAN or BAKED PASTA FILLINGS. Until the inevitable CAPONATA. And now I wish you good day!
2 non-large elongated aubergines
250 millilitres of tomato sauce
200 grams of fresh Asiago Dop or well-drained mozzarella
oregano, to taste
Basil, to taste
extra virgin olive oil, to taste
Salt, to taste
Preheat the oven to 180 degrees-ventilated. Wash the eggplants, remove the ends and cut them into 1 cm thick slices. Cut them with small surface cuts, without piercing them, as you see in video tutorial. Like this, they will cook faster and the seasoning will get better inside the eggplant.
Line a baking tray with baking paper and grease the paper with little extra virgin olive oil, then distribute the slices of eggplant to it. Brush all slices with extra virgin olive oil and little oregano and salt them lightly. Bake for about 15 minutes.
For the dressing, if you prefer a fresher taste, you just have to season the tomato puree (choose a rustic and full-bodied one) with extra virgin olive oil and salt. If you love the most decisive tastes, you can cook the sauce with little oil, basil and salt for 10 minutes over a very low heat: in this node the tomato sauce will shrink and become tastier. I chose this option.
When the Eggplant is cooked, cover each eggplant with a little tomato sauce, add diced cheese and sprinkle with oregano. Bake again for 5 minutes in a static oven, or until the cheese has melted. Once ready, decorate the eggplant pizzas with some fresh basil. Bon appétit!
Eggplant pizzas are good both hot and cold. You can store them in the refrigerator for 1-2 days and heat them in a static oven at 180 degrees before consuming them.