Eggplant pizzette
Eggplant pizzette is a delicious side dish that serves 3 people and is suitable for gluten-free, lacto-ovo vegetarian, and primal diets. It is a great option for a holiday gathering or a casual meal. This dish provides a good amount of protein, fat, and essential vitamins and minerals.
Ingredients
eggplant
1 large
tomatoes
10 Tbs
swiss cheese
3.53 oz
fresh basil
3 servings
Method
- Place eggplant rounds in a non-stick pan greased with olive oil and bake in the oven for 10 minutes at 230C.
- Remove the pan from oven, but leave baked eggplant inside.
- Cover each eggplant round with one spoon of chopped tomatoes, sprinkle with oregano and basil leaves.
- Top with grated cheese and bake an additional 5 minutes in the oven at the same temperature, until cheese is melted and golden brown.
- Serve pizzette warm or cooled as an appetizer or as a stand-alone small meal.
Nutrition:
Carbs
11 g
Fat
10 g
Protein
11 g
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