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Eggplant Pizzette
If you don't want to eat the extra calories of the pizza, this eggplant pizzette is the right recipe for you.
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Course:
Appetizer
Prep Time:
10
minutes
minutes
Cook Time:
12
minutes
minutes
Total Time:
22
minutes
minutes
Servings:
6
Calories:
199
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
eggplant
large
▢
1/2
cup
extra-virgin olive oil
▢
1
mozzarella ball
▢
15
cherry tomatoes
▢
1/2
cup
fresh basil leaves
▢
1
garlic clove
▢
1
tsp
dried oregano
▢
Salt and pepper
to taste
Instructions
▢
Preheat oven to 425°F.
▢
On the stove, heat a griddle pan over high heat.
▢
Cut the eggplant into 1/2-inch round slices.
▢
Brush the slices generously with olive oil and cook them on the griddle for 3 minutes on each side, or until they are golden brown.
▢
Place the cooked slices on a baking sheet lined with parchment paper.
▢
Cut the mozzarella into chunks and the cherry tomatoes in half.
▢
Finely chop the garlic and tear the fresh basil into pieces.
▢
Assemble the pizzettes by placing a few tomatoes, some chunks of mozzarella, garlic, basil, salt, pepper, and oregano on each eggplant slice.
▢
Drizzle with olive oil.
▢
Bake the pizzettes for 10 to 12 minutes or until the mozzarella melts completely.
▢
Serve immediately.
Calories:
199
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
19
g
|
Saturated Fat:
2
g
|
Cholesterol:
1
mg
|
Sodium:
10
mg
|
Potassium:
273
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
330
IU
|
Vitamin C:
11.9
mg
|
Calcium:
34
mg
|
Iron:
0.7
mg
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