Eggplant Pizzas

Before You Start

Cut the rounds to an even thickness so they all finish together.

If your eggplant is very large and seedy, choose a smaller one; the flesh is firmer and less bitter.

Do not overload each round with sauce, or the cheese will slide off as it melts.

How to Make Eggplant Pizzas

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) and line two baking trays with parchment paper. Lay the eggplant rounds on the trays, brush both sides with the oil and sprinkle with the salt.

   Mark done

2. Roast for 12 minutes, turning once, until golden and tender.

   Mark done Start 12 min timer

3. Mix the passata, oregano, garlic powder and pepper. Spoon a tablespoon onto each round and top with the mozzarella.

   Mark done

4. Bake for 8 minutes more, until the cheese has melted and begun to brown. Scatter with the basil.

   Mark done Start 8 min timer

After You've Cooked It

Keeps in the fridge for up to 3 days. Reheat on a tray in a hot oven so the rounds stay firm.

If You're Missing Something

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Good With

• A rocket and Parmesan salad
• Steamed green beans
• A cucumber salad

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.