Eggplant pizzette
Eggplant pizzette takes around 45 minutes from beginning to end. One portion of this dish contains about 11g of protein, 11g of fat, and a total of 178 calories. For $1.2 per serving, you get a side dish that serves 3. This recipe is liked by 5 foodies and cooks. It is a good option if you're follow
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 1 large round eggplant
- 10 Tbs tomatoes
- 100 g swiss cheese
- 3 servings basil and oregano leaves
Instructions
- 1
Place eggplant rounds in a non-stick pan greased with olive oil and bake in the oven for 10 minutes at 230C.
- 2
Remove the pan from oven, but leave baked eggplant inside.
- 3
Cover each eggplant round with one spoon of chopped tomatoes, sprinkle with oregano and basil leaves.
- 4
Top with grated cheese and bake an additional 5 minutes in the oven at the same temperature, until cheese is melted and golden brown.
- 5
Serve pizzette warm or cooled as an appetizer or as a stand-alone small meal.