If you had a rich breakfast and you feel like having a light lunch, or maybe you need and appetizer, “‘Eggplant pizzette” might be your solution.
Laura Adamache was my inspiration for this meal, and since I tried her version I cannot stop doing them again and again. Of course, variation on this theme is unlimited. I have already tried them in three versions. This is one of them.
Ingredients ( 4 servings)
- 1 big eggplant, sliced
- 2 tomatoes, sliced
- green onions
- mozzarella cheese ( you can use grated or fresh )
- seasoning: salt, pepper, dried or fresh basil
- extra virgin olive oil
Wash the eggplant and tomatoes and slice them. Wash and diced the green onions.
Oil a tray with extra virgin olive oil and place the eggplant pieces on the tray. Drizzle them with olive oil, salt and black pepper. Add the tomatoes, green onions and mozzarella stripes and fresh ( or dried ) basil.
Bake them for about 20 minutes or until a nice brown crust was formed.
Bon Appetite !!!