Eggplant Pizzette

November 27, 2024

45

easy

3

  • Prepare the Eggplant:
    • Preheat your oven to 230°C (450°F).
    • Arrange the eggplant rounds in a single layer on a non-stick baking sheet lightly greased with olive oil.
    • Bake the eggplant rounds in the preheated oven for 10 minutes until they soften slightly.
  • Assemble the Pizzette:
    • Remove the eggplant from the oven, but leave the rounds on the pan.
    • Spoon a small amount of chopped tomatoes onto each eggplant round.
    • Sprinkle with dried oregano and fresh basil leaves.
  • Add Cheese and Bake:
    • Top the eggplant with a generous amount of grated cheese.
    • Return the pan to the oven and bake for an additional 5 minutes, or until the cheese is melted and golden brown.
  • Serve:
    • Serve the eggplant pizzette warm as a delicious appetizer or as a light meal. You can also enjoy them at room temperature.
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Ingredients:

Adjust Servings
1large round eggplant washed, sliced into rounds
10Tbs tomatoes chopped
100g swiss cheese grated
3servings basil and oregano leaves fresh

Directions

1.
Prepare the Eggplant
1. Preheat your oven to 230°C (450°F). | 2. Arrange the eggplant rounds in a single layer on a non-stick baking sheet lightly greased with olive oil. | 3. Bake the eggplant rounds in the preheated oven for 10 minutes until they soften slightly.
Mark as complete
2.
Assemble the Pizzette
1. Remove the eggplant from the oven, but leave the rounds on the pan. | 2. Spoon a small amount of chopped tomatoes onto each eggplant round. | 3. Sprinkle with dried oregano and fresh basil leaves.
Mark as complete
3.
Add Cheese and Bake
1. Top the eggplant with a generous amount of grated cheese. | 2. Return the pan to the oven and bake for an additional 5 minutes, or until the cheese is melted and golden brown.
Mark as complete
4.
Serve
Serve the eggplant pizzette warm as a delicious appetizer or as a light meal. You can also enjoy them at room temperature.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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