Authentic home cooking from Italy, with US measurements. 
Eggplant Margherita Pizza
We were craving pizza and had eggplant, grape tomatoes, and mozzarella in the fridge.
Eggplant Margherita Pizza
We were craving pizza and had eggplant, grape tomatoes, and mozzarella in the fridge.
Open in Cookpad AppSteps
- 1
Slice the eggplant into 3/4-inch (2 cm) thick rounds.
- 2
Cover the slices with coarse salt and place a weight on top to draw out excess moisture for 1 hour.
- 3
Rinse the slices and place them in a baking dish lined with parchment paper.
- 4
Cook the grape tomatoes almost confit-style: place halved tomatoes in a nonstick pan over medium heat for about 30 minutes, stirring very little. At the end, add fresh basil and extra virgin olive oil.
- 5
Bake the eggplant for 30 minutes at 480°F (250°C). Press the eggplant with a fork to release more water, then add the cooked tomatoes.
- 6
Add the mozzarella cheese and bake until it is bubbly. Halfway through, add fresh basil.
- 7
When it looks golden and bubbly, it's ready. The exact time may vary depending on the moisture and ripeness of the eggplant, so check visually.
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