By: Rossella Rago
Ingredients
Serves: 6
For the Pizzette:
- 1 eggplant, cut into 1/2 inch thick slices
- 1/2 cup plain breadcrumbs
- salt and black pepper as desired
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 large egg, beaten
- 10 cherry tomatoes, sliced – *you can also use a few spoonfuls of tomato passata or purée
- 1/2 cup fresh mozzarella, cut into small cubes
- extra virgin olive oil for drizzling
- a handful of fresh basil leaves
Directions
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- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In a shallow dish combine the breadcrumbs and grated cheese. Season the mixture with salt and black pepper as desired.
- Dip each eggplant slice into the egg wash and then coat with the breadcrumb mixture. Place each eggplant slice on the parchment lined baking sheet.
- Bake for 20 minutes.
- Add about 3 cubes of Mozzarella to each eggplant slice and top with 3 tomato slices or 1 teaspoon tomato purée.
- Drizzle each eggplant slice with extra Virgin Olive oil and another sprinkle of salt. Bake until the mozzarella has melted. About 5 minutes.
- Serve warm or at room temperature.
Note: These eggplant pizzette are delicious on their own! But here are some more ideas: Use 2 of them as “sandwich bread” with prosciutto or mortadella in between! Use them for Eggplant Parmigiana, or stack them with some delicious ricotta in between!
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