Mini aubergine pizzas

    Mini aubergine pizzas


    75 people made this

    About this recipe: These pizzas are out of the ordinary. Aubergine slices are topped with pizza sauce and mozzarella, before being baked. Feel free to add whatever toppings you prefer.

    Serves: 4 

    • 2 eggs
    • 125g plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon dried oregano
    • 1 large aubergine, sliced into 1.25cm rounds
    • 4 tablespoons vegetable oil
    • 400g pizza sauce
    • 175g mozzarella cheese, grated

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat an oven to 180 C / Gas 4.
    2. Beat the eggs in a bowl. Mix the flour, salt, pepper and oregano in a large resealable plastic bag. Dip each aubergine slice in the egg, then drop the aubergine in the flour mixture one at a time, shaking the bag to coat the aubergine.
    3. Heat the vegetable oil in a large, deep frying pan over medium heat. Place the aubergine slices in the frying pan to cook, turning occasionally, until evenly browned. Drain the aubergine slices on a kitchen towel-lined plate. Arrange the aubergine in one layer on a baking tray. Spoon enough pizza sauce to cover each aubergine slice. Top each aubergine with mozzarella cheese.
    4. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
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    Reviews in English (87)


    I'm giving this 5 stars because my entire family liked it (kids are almost two and four and a half). Score! I didn't fry it first mostly because I needed my hands to do other things to get dinner ready in a hurry. I followed the direction exactly except after I floured them I also dipped them in panko. I put them on a greased cookie sheet and baked on 450 for about 20 mins. Once they can be pierced with a fork, I took them out and put tomato sauce, a generous amount of parmesan and then grated mozzarella and put them back in at 350 for about 5-10 minutes to melt cheese. Baking them made them plenty crispy and really delicious! My guess is too much oil could make them soggy if you weren't careful.  -  12 Jul 2011  (Review from Allrecipes US | Canada)


    Really quite good. I took the recommendation of others and floured, egged then dipped these slices in italian breadcrumbs. After greasing a cookie sheet with olive oil, I cooked these for 20 mins at 450. Then topped with sauce, parm and mozz cheeses and a mix of mushrooms, onions, garlic, and red peppers. bake again for 8 minutes on 350. Like homemade tapas! Please make. So easy and came out crispy and perfect.  -  14 Nov 2011  (Review from Allrecipes US | Canada)


    This recipe was great and fun! Here's what I did differently. 1). I coated the eggplant in eggs and breadcrumbs rather than flour and since they were seasoned it gave the pizzas a bit of flavor. When I fried them I used just enough oil to coat the pan and they dried them w/ a paper towel before baking 2). I added veggie italian sausage, mushrooms and onion and I stir-fried the veggies a bit first so they were tender. This recipe was even liked by my very picky 5-year old daughter (of course I just told her they were pizzas, but after she ate 2 I told her it was eggplant and she didn't believe me!).  -  08 Feb 2011  (Review from Allrecipes US | Canada)

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