Eggplant “Pizzas” with Hot Capocollo


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: 20 minutes |  Cook: 25 minutes | Total Time: 45 minutes

  1. 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.
  2. 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.