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Aubergine pizzette with tomato and mozzarella

Baked aubergine slices instead of dough: light and gluten-free.

  • 35 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Aubergine pizzette with tomato and mozzarella

Per serving

Calories
592 kcal
Protein
29.2 g
Carbohydrates
58.2 g
Fat
29.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggplant350 g
  • Chopped tomatoes120 g
  • Mozzarella80 g
  • Parmigiano Reggiano10 g
  • Whole wheat bread2
  • Extra virgin olive oil2 teaspoons
  • Dried oregano1 pinch
  • Basil4 g
  • Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

  1. Preheat the oven to 220 °C (conventional). Wash and trim the aubergine and cut it into round slices about 1 cm thick.
  2. Lay the slices on a tray lined with baking paper, brush them with the oil on both sides and bake for 15 minutes, until soft and golden underneath.
  3. Meanwhile season the chopped tomatoes with a pinch of salt and dice the mozzarella, letting it drain on kitchen paper.
  4. Top each slice with a spoonful of tomato, dried oregano, mozzarella and grated Parmigiano Reggiano and bake for another 8 minutes, until the mozzarella is melted and stringy.
  5. Finish with basil leaves and serve with the wholemeal bread.

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