Eggplants’ minipizzas.

Eggplants’ minipizzas.

Serving 2:

1 big eggplant

tomato sauce

mozzarella cheese

basil or oregano

salt and pepper to taste

anything you like to top your pizzas with

Cut your eggplants into about 0,30 inches round slices, sprinkle with a little salt, let them rest until some water appears on the slices, dry them with kitchen paper and put on a slightly greased baking tin then cover with a spoon of tomato sauce, some mozzarella, salt and pepper and the herbs you like. Bake for about 15 minutes at 390 F°, when they’re almost ready add other toppings if you like.

 

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