• Cooking Time:
  • Servings: 4
  • Preparation Time:


We really enjoyed these unusual pizzettas. Excellent both as an appetizer or a side dish.


  • 2 medium sized eggplants
  • 2 mozzarellas (125 g ones)
  • 4 tomatoes (e.g. San Marzano)
  • a bunch of fresh basil leaves
  • 1 TBspoon pinenuts
  • 1 clove of garlic
  • Extra virgin olive oil
  • salt


  • Turn your oven to 200°C.
  • Wash, dry and cut the eggplants into 1 cm thick slices.
  • Brush the slices with a little oil (just a tiny bit, don't soak them, eggplants really are oil drinkers) and grill them for a couple minutes on each side on medium heat, just until they get grilling marks. When they are ready place them directly on a large enough baking tin lined with baking paper.
  • Cut the mozzarella and the tomatoes into small cubes, and leave the tomatoes in a colander for 10 minutes.
  • Chop finely the basil leaves, the pinenuts and the garlic (I used a mezzaluna).
  • Now assemble your little "pizzettas": put a little tomatoes and mozzarella cubes on each eggplant slice, add a little basil and pinenut pesto, drizzle with little EVOO and a bit of salt.
  • Bake them in the hot oven for 7-8 minutes (I actually let them bake for 10 minutes) and you're good to go.

Categories: Appetizer  Dairy  Italian  Oven  Side Dish  Vegetable 

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