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Crispy eggplant mini pizzas

Alice - RicetteVegolose
A yummy summer vegan appetizer.
Porzioni 4


  • 2 egglant
  • 2 handful cherry tomatoes
  • 1 tablespoon nutritional yeast flakes
  • 1 tablespoon breadcrumbs
  • salt
  • fresh thyme leaves
  • extra virgin olive oil to taste


  • Preheat the oven to 200°C (400°F).
  • Cut the eggplant into half a centimeter thick, round slices; arrange them on the baking tray and season with a little salt.
  • Cut the tomatoes into small pieces and season with salt, thyme and olive oil. Add yeast and half the breadcrumbs, mix well and spread it over the eggplant slices. Add the remaining breadcrumbs on the top of the eggplant pizzas.
  • Bake the pizzas for about twenty minutes, or until slightly browned.
  • You can serve them right away, or enjoy them at room temperature.


Drain well tomatoes before seasoning them, so pizzas will get crispy after baking.
Use different types of eggplant for a nice effect: from dark purple ones to white ones.
Enrich the topping of the pizzas with your favorite ingredients: capers, mushrooms and other vegetables would be a nice add :)