Should I salt the eggplant beforehand to draw out the moisture?

Salting the eggplant to draw out the moisture is recommended, but not necessary. It can help make the eggplant less watery, but if you prefer a quicker preparation, you can skip this step.

Can I make the Eggplant pizza in advance?

It is best to serve the Eggplant pizza immediately after preparation for the best flavor and texture. However, it can be stored in the refrigerator and reheated before serving.

Eggplant pizza

Name: Eggplant pizza
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 2 large eggplants; olive oil; 24 tablespoons of tomato sauce; 150 g provolone (sliced); 1 handful of cherry tomatoes; 400 g young spinach; butter; 0.5 bunch of basil; sea salt

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30min

•

Easy

Pizza in a vegetable version. Want to get started with this eggplant pizza? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

2 large eggplants
olive oil
24 tablespoons of tomato sauce
150 g provolone (sliced)
1 handful of cherry tomatoes
400 g young spinach
butter
0.5 bunch of basil
sea salt

Preparation method

How do you make this?

Preheat the oven to 190 °C.

Wash the eggplants. Cut them lengthwise into strips about 1/2 cm thick (about 6 per eggplant).

Sprinkle salt on the eggplants and drizzle with olive oil.

Place the eggplants on a baking sheet lined with parchment paper and put them in the oven for 10 minutes.

Flip the eggplants over and put them back in the oven for another 5 minutes.

Cut the provolone into pieces and halve the cherry tomatoes.

Sauté the spinach in butter until wilted.

Remove the eggplants from the oven and rinse off the sea salt briefly, then pat them dry. The salt has made the eggplants buttery soft, so its job is done.

Increase the oven temperature to 210 °C.

Spoon the tomato sauce onto the eggplants and top with the spinach, cherry tomatoes, and provolone.

Put the eggplants in the oven until the provolone is melted.

Remove the eggplant pizzas from the oven and finish with basil.