Small eggplant pizzas with smoked Provolone Valpadana P.D.O. and tomato
- 130 g of smoked Provolone Valpadana P.D.O.
- 1 medium-sized round eggplant
- 200 g of tomato pulp
- Extra-virgin olive oil, salt, fresh basil
- Doses for: 4 people
- Preparation time: 35 minutes
How to make eggplant pizzettes with smoked Provolone Valpadana P.D.O. and tomato
Dice the smoked Provolone Valpadana P.D.O. and set it aside.
Wash and dry the eggplant, cut it into thin slices and place it on a tray lined with baking paper. Make small cuts in the surface of the slices, drizzle with a little oil, sprinkle with a pinch of salt and bake at 180° C for about 15 minutes.
Take the tray out of the oven and season the eggplants with a spoonful of tomato pulp and the diced smoked Provolone Valpadana P.D.O.
Put back in the oven for about 10 minutes, until the cheese is completely melted.
Remove from the oven, add a dash of oil and fresh basil and serve.
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