Wash and dab the aubergines and remove the stalk, do not peel. Cut each aubergine into 5 slices, preferably using an electric slicer. Set aside the 3 middle slices and use them elsewhere. Sprinkle the two outer slices, which are slightly bulbous, on the cut surface with salt and leave covered for at least 1 hour.
Do not dry the moist aubergines and place them on a baking sheet with the cut surface facing down. Pour in 100 ml of water and bake in a hot oven at 200 ° C for about 20 minutes. When the water has evaporated after 10 minutes, add another 100 ml of water if necessary. Take the aubergines out of the oven and let them cool down a little.
Now line the tray with baking paper and place the eggplants close together on the tray with the skin facing down.
Melt the butter and place in a large bowl. Mix with the tomatoes. Cut the ham, paprika salami and mushrooms into small cubes and add. Finely grate the cheese and mix in approx. 200 g of it. Season the mixture with pizza seasoning or other seasonings as required. If the pizza mixture is too runny, add a little more grated cheese.
Spread approx. 50 g of the pizza mixture on each of the aubergines and bake in the oven at 180 - 200 ° C for approx. 25 minutes.
The pizza mixture can of course also be prepared with other ingredients, such as B. tuna, onions, olives, whatever you like on the pizza. The amount of cheese is necessary for the binding, otherwise the mass will run too much during baking.
The middle eggplant slices that are left here can also be salted, dabbed off, brushed with herb oil and fried until golden or put on the grill. I haven`t tried whether the middle slices can also be used as pizza eggplants. I was of the opinion that the edge disks with the shell are better because they are stronger and won`t fall apart.
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