Side dish, starter or appetising first course? It is difficult to place this quick and simple variation on the famous Parmigiana di melanzane in one single category. The ingredients are essentially the same: aubergine (of course), Mozzarella cheese, tomato and herbs. However, there are substantial differences: no frying or baking necessary. The result is therefore much lighter, ideal for summer evening dinner parties. Your aubergine mini pizzas go well with your barbequed food, to whet the appetite, or as a main course simply by increasing the amounts slightly. Ready to barbeque together?

Aubergine mini-pizzas: the recipe

INGREDIENTS (serves 4)

  • 1 round aubergine
  • a handful of cherry tomatoes
  • 2 125g Mozzarella cheeses
  • extra virgin olive oil
  • salt
  • oregano or basil


  1. Cut the aubergine into slices (about 1cm thick) and slice the cherry tomatoes and Mozzarella cheese.
  2. Grill the aubergines on one side; when they start to turn golden, flip them over and add the cherry tomatoes and salt.
  3. After a few seconds add the Mozzarella cheese.
  4. Then season each “mini-pizza” with oregano or basil and a drizzle of oil.


Lactose intolerant? Use Feta instead of Mozzarella cheese and add some olives: you’ll have created a Greek-style variant of your mini-pizzas! Can’t eat tomato? You can use mushrooms instead (also grilled) or a tablespoon of ‘pesto alla genovese’ as an alternative.

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