Eggplant Pizzette Recipe

Eggplant Pizzette

If you don't want to eat the extra calories of the pizza, this eggplant pizzette is the right recipe for you.
5 from 3 votes
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Course: Appetizer
Cuisine: Italian
Keyword: melanzana, pizzette
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6
Calories: 199kcal
Author: Nonna Box



  • 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: 199kcal | Carbohydrates: 6g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 11.9mg | Calcium: 34mg | Iron: 0.7mg
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