Let's go...
1 🍋 Preheat the oven to 180°c fan + grill. At the same time, cut the eggplants into slices of at least 1cm.
Once well cut, place them on baking paper, season them with salt, pepper, garlic powder, smoked paprika, oregano and a drizzle of olive oil and put them in the oven for around 25 minutes (depending on your oven). ).
Tip: Depending on the power of your oven, you can possibly turn your eggplant slices in the middle of cooking to have both sides perfectly colored.
2 🍋 Once these eggplant slices are cooked, we sprinkle each one lightly with grated parmesan, your best fresh tomato sauce, and a few chopped basil leaves. We put them back to cook for 5 minutes.
3 🍋 Meanwhile, cut the mozzarella into slices and let it drain.
4 🍋 Once this cooking is finished, we move on to the final step. Place the mozzarella on the slices of tomato eggplant, season, add the black olives and a drizzle of olive oil.
Optional: For amateurs, you can add a fillet of anchovies.
5 🍋 We put everything back in the oven for 5/7 min, and we monitor the cooking according to the coloring of the cheese.
Once out of the oven, add a fresh basil leaf and a pinch of fleur de sel to your pizzettas. It's ready !!
We take good care of the training because above all things...we eat with our eyes :)!!!
Enjoy your meal and don’t hesitate to share your photos of this simple but effective ERITA recipe with us here !!
