Recipes from paddock to plate
Fun and simple, these mini eggplant pizzas are a delicious entrée or light lunch.
1 large or 2 small Top Taste eggplants, in 2cm thick slices
Salt to taste
4 tbs pizza sauce
1 large 125g boccaccini, sliced thinly
9-10 Top Taste grape tomatoes, halved
1 cup Top Taste basil leaves
50g grated parmesan cheese
Preheat your oven to 220 C.
Arrange the sliced eggplant on a lined baking tray. Drizzle with a little olive oil and sprinkle with salt to taste.
Bake for 15-20 minutes.
Remove the eggplant from the oven.
Spread enough pizza sauce over each eggplant to cover. Top with a slice of boccaccini, the tomato and basil and sprinkle over the parmesan.
Place under grill and grill for 3-5 minutes or until cheese is bubbly and golden.
Serve and enjoy!