Eggplant Pizzas: Easy, light, and ready in minutes

Eggplant pizzas are truly delicious, let's face it. They're a quick and easy recipe: even the little ones will love them because they instantly evoke the flavors and delicious aroma of pizza. To make them, all you need are a few eggplant slices as a base instead of pizza dough, and you'll have a different kind of appetizer, a vegetarian main course, or an aperitif to share. The result is light yet rich in flavor: the eggplant becomes tender during cooking, while the tomato, mozzarella, and oregano impart all the aroma of the classic Margherita.

Which aubergines to choose for making pizzas

The first tip concerns the eggplant. It's best to choose firm eggplants that aren't too large, so you can obtain even slices about a centimeter thick. If they're cut too thin, they risk breaking and drying out. On the other hand, if they're too thick, they risk undercooking in the center. A brief pre-cooking in the oven or air fryer helps remove some of the water and makes the base firmer.

Tomatoes can also make a difference. We can use diced ripe tomatoes or passata. As for mozzarella, it's best to drain it well to prevent it from releasing liquid during cooking. Those using fiordilatte mozzarella can cut it ahead of time and let it drain in a colander.

How to Season Eggplant Pizzas: Ideas and Recipes

Eggplant pizzas can be customized in countless ways. Instead of mozzarella, for example, you can use scamorza, smoked provola, or fresh burrata, added only at the end of cooking. Olives, capers, anchovies, cherry tomatoes, pesto, cooked ham, or mushrooms transform each pizza into a different and unique version. Herbs also allow for a different result: in addition to oregano, fresh basil, thyme, and marjoram are wonderful. And for a golden crust, you can add a dash of Parmesan or breadcrumbs.

Eggplant Pizzas: The Recipe

• 180g mozzarella fiordilatte
• 180 g tomato puree
• 40 g grated Parmesan cheese
• 20 ml extra virgin olive oil
• 2 large aubergines
• origano q.b.
• fresh basil to taste
• sale q.b.
• pepe q.b.
• Wash the aubergines and cut them into slices about 1 cm thick.
• Arrange them on a baking sheet lined with parchment paper, brush them with a little extra virgin olive oil, and bake in a conventional oven at 200°C (390°F) for 15 minutes, turning them halfway through. Alternatively, cook them in an air fryer at 190°C (375°F) for 10-12 minutes.
• Meanwhile, season the tomato puree with a pinch of salt, pepper, and oregano.
• Cut the mozzarella into cubes and let it drain well.
• Remove the aubergines from the oven and spread a spoonful of tomato puree on each slice.
• Add the mozzarella and finish with grated Parmesan.
• Return to the oven at 200°C for another 10-12 minutes, or in an air fryer at 190°C for 5-6 minutes, until the cheese is completely melted and lightly golden.
• Finish with oregano and fresh basil torn by hand and serve immediately.

Other ideas with pizzas and aubergines

A vegan soul for a chef's recipe packed with flavor: celeriac pizzas.

A delicious protein snack: here's how to make speck rosettes with seasoned yogurt and blueberry sauce. Great for breakfast or brunch.

Eggplant is the star of the summer: stuffed, fried, pan-fried, or baked, here are some recipes for cooking it with imagination and flavor.

Tasty and well-cooked, all the secrets to making the best eggplant meatballs without mistakes.

An easy recipe for soft pizzas that can be customized in a thousand ways. Try them now.