Original Italian recipes: Eggplant mini pizza

Original Italian recipes: Eggplant mini pizza

Slices of eggplant cooked as mini pizzas contain all the fragrances and Mediterranean flavors: fresh tomatoes, oregano, basil and extra virgin olive oil.

2 eggplant
8 tomatoes
1 buffalo’s milk mozzarella
8 basil
3 dashes of oregano
2 tablespoons of extra virgin olive oil (EVO)

Wash the eggplant, cut into slices 2 cm thick, add salt and put them in a colander for an hour in order to remove the excess water.

Meanwhile cut the mozzarella into cubes, season with a pinch of salt, olive oil, oregano and basil leaves.

Peel the tomatoes, cut into small pieces and cook them with a little oil, salt and basil leaves for 15-20 minutes.

Grill the eggplant slices for a few minutes each side.

When you are ready, place them on a baking tray covered with parchment paper, top each slice with tomato and mozzarella (remove the basil leaves).

Bake at 200 degrees for 15-20 minutes until the mozzarella cheese starts to melt. Serve with a drizzle of olive oil, a pinch of oregano and fresh basil leaves.