Eggplant “Pizzas” with Hot Capocollo
These gluten-free mini pizzas are a fun way to serve eggplant. They make a great lunch or interesting side dish.
12 slices eggplant, cut lengthwise, about 1/4-inch thick
1 tbsp olive oil
3/4 cup marinara sauce
1/2 cup finely chopped jarred artichokes
1 pkg (4 oz) Fiorucci Hot Capocollo, torn
3/4 cup Fontina cheese
2 tsp dried oregano
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- Preheat oven to 400°F. Brush eggplant with olive oil. Place on parchment paper–lined baking sheet; bake for about 20 minutes or until eggplant is tender and golden brown.
- Spread marinara sauce evenly over eggplant slices. Top with artichokes, capocollo, cheese and oregano; drizzle with olive oil. Bake for about 5 minutes or until cheese has melted.
Tip: Get creative with toppings by adding assorted Fiorucci sliced meats, sliced cherry tomatoes or dollops of ricotta instead of Fontina cheese.