- 4 Pick-&-Joy® Aubergines
- 250 grams of mozzarella
- Fresh tomato sauce
- 5 tablespoons of olive oil
- Pick-&-Joy® Basil Tree bresh basil, minced
- 4 tablespoons of freshly grated Parmesan cheese
- Salt and pepper
Method of preparation
- Cut the aubergine into slices of about 1cm.
- Coat the slices of aubergine with olive oil and put a single layer on a large baking tray.
- Now coat the slices with the tomato sauce and after that sprinkle the mozzarella, basil and Parmesan cheese.
- Sprinkle with salt and pepper.
- Bake the mini pizza’s for around 15 to 20 minutes until they get a nice brown color.