Mini aubergine pizzas

    40 min

    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.

    77 people made this

    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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    Average global rating:

    Reviews in English (73)


    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)