Eggplant Pizza (Pizzette di Melanzane) is a tasty, easy to make, low carb recipe.
In the realm of healthy eating, finding a balance between satisfying cravings and maintaining a nutritious diet can be quite a challenge. Fortunately, there are innovative recipes that offer a tasty solution without compromising health benefits.
Enter the amazing creation known as eggplant pizza, a culinary delight that combines the best of both worlds.
We will explore a delicious and easy to make eggplant pizza recipe that will have you enjoying every bite guilt-free.Eggplant, a versatile and nutritious vegetable, serves as the perfect base for this unconventional pizza twist. Eggplant pizzas are delicious hot or cold. They are great for a family dinner, a buffet, or a tasty appetizer.
Plus, these eggplant pizzas are a perfect gluten-free "pizza" option. It's hard to find great gluten-free pizza dough, and it's nice to have a new idea for low-calorie or gluten-free meals.
We suggest the classic "Pizza Margherita" with tomato, mozzarella and basil. Of course, you can indulge in finding different toppings to your liking.
The taste of this recipe is reminiscent of the classic Parmigiana di Melanzane or the amazing Pasta alla Norma, but this preparation definitely requires less time and effort!
Quick and easy to prepare, try making this delicious eggplant pizza. It will be a great success!
Ingredients
- Prep Time: 15 Min
- Cook Time: 40 Min
- Servings: 4-6
PLEASE NOTE: These are servings for about 14 to 16 small eggplant pizzas. It depends on the size of the eggplant and how big you want to make the pizzas. We used two rather small, long, narrow eggplants. We cut them widthwise to make small pizzas. If you want larger "pizzettas", cut them lengthwise or use larger eggplants.
- 2 eggplants
- 125 g (4 oz) of fresh mozzarella
- 200 g (¾ cup) of tomato passata
- 4 tablespoons of Extra virgin olive oil
- fine salt to taste
- Some fresh basil leaves for decoration
Instructions
Step 1) - Wash the eggplant and remove the green stem. Then cut the eggplant into slices about 1 ½ cm (~⅔ inch) thick.
Place the slices on a baking sheet lined with parchment paper.
Using a knife, make light slashes into the flesh of the eggplant. Be careful to cut only on the surface of the flesh without piercing the slice.
PLEASE NOTE: This step will shorten the cooking time and make it easier for the eggplant's juices to escape. It also allows the oil and spices to penetrate the flesh more effectively.
Step 2) - Season the eggplant slices with a little oil and a pinch of fine salt.
Step 3) - Bake at 180°C (350°F) for 20 minutes. Remove the eggplant from the oven. The flesh of the slice should be soft but still intact.
Step 4) - Season with the tomato, chopped mozzarella and some fresh basil. Add another drizzle of oil.
Step 6) - Return to the oven at 200°C (390°F) for another 10 to 15 minutes or until the mozzarella is melted.
Your eggplant pizza is done! Wait a few minutes to enjoy!
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Storage
You can make the baked eggplant base a few days in advance. Slice and bake, let cool, then store in the refrigerator in an airtight container or simply in a dish covered with plastic wrap.
When you are ready to make the eggplant pizza, simply take them out of the refrigerator and place them in the baking dish. Season and bake according to the recipe.
If you have leftover eggplant pizzas, you can store them in the refrigerator for up to a day. They can also be eaten at room temperature. Or reheat them in the oven. They will regain their freshness!
Of course you can! You can cut and bake the eggplant slices following the first 3 steps. Then let them cool. Finally, place them in the freezer on a plate, spaced apart, to freeze. Once frozen, you can transfer them to a freezer bag and store them for up to 1 month.
When you are ready to make the eggplant pizzas, remove them from the freezer and place them on a baking sheet. Let them defrost at room temperature. Then follow the recipe from step 4 and enjoy!
Substitutes
We have given you the classic Margherita pizza topping: tomato, mozzarella and basil. Of course, you can change the toppings to your liking, just like on a traditional pizza.
- BASIL: You can use oregano instead of basil and add olives or capers.
- HAM: You can also add ham or anchovy fillets.
- TOMATOES: Use fresh chopped tomatoes instead of tomato passata.
- CHEESE: Grated Parmigiano and Scamorza cheese can be added to the mozzarella for a richer flavor.
- VEGETARIAN: Alternatively, you can leave out the mozzarella or other cheeses and make an all veggie eggplant pizza.
- ZUCCHINI: Finally, you can use round zucchini as a base for your vegetable pizzas. You can make a nice mix of zucchini and eggplant pizzetta with different flavors. It will be a hit at your parties with friends!
Recipe Card
Easy Eggplant Pizza Recipe
Ingredients
- 2 eggplants
- 125 g mozzarella 4 oz, fresh
- 200 g tomato passata ¾ cup
- 4 tablespoons olive oil extra virgin
- salt to taste
- basil leaves fresh, for decoration
Instructions
- Wash the eggplant and remove the green stem. Then cut the eggplant into slices about 1 ½ cm (~⅔ inch) thick.
- Place the slices on a baking sheet lined with parchment paper.
- Using a knife, make light slashes into the flesh of the eggplant. Be careful to cut only on the surface of the flesh without piercing the slice. PLEASE NOTE: This step will shorten the cooking time and make it easier for the eggplant's juices to escape. It also allows the oil and spices to penetrate the flesh more effectively.
- Season the eggplant slices with a little oil and a pinch of fine salt.
- Bake at 180°C (350°F) for 20 minutes. Remove the eggplant from the oven. The flesh of the slice should be soft but still intact.
- Season with the tomato, chopped mozzarella and some fresh basil. Add another drizzle of oil.
- Return to the oven at 200°C (390°F) for another 10 to 15 minutes or until the mozzarella is melted.
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