Eggplant Pizzette


Eggplant Pizzette


Set the oven at 200 degrees. 

Wash the aubergines and cut them into slices about 1 cm thick.

 Let them rest for at least 30 minutes, covering them with a pinch of salt.

 Prepare 3 small plates: in the first one, pour the egg mixed with a pinch of salt, in the second one pour the flour and in the third one the bread crumbs.

 Now wash off the excess salt from the aubergines and dip the individual slices first in the egg mix, then in the flour and last in the breadcrumbs. Arrange the slices on a large oven tray with parching paper. Pour some olive oil on the slices and bake at 200 degrees for 15-20 minutes. 

Once cooked and crispy, remove them from the oven and on each slide add a teaspoon of tomato sauce, small slices of mozzarella and one teaspoon of grated Parmigiano. Bake again, this time only with the grill function until the cheese has melted. 

Serve them hot with some basil leaves! 

How to make


2 purple aubergines

1 egg

200gr breadcrumbs (pangrattato)

100g wheat flour 

Salt to taste

Tomato sauce

1 mozzarella

Pinch of Parmigiano Reggiano 

Extra virgin olive oil

Basil leaves