Eggplant pizzette
By: Easy cook - Lak...
Published: Saturday, September 14, 2013 - 10:14am

Ingredients




1 large round eggplant, washed, sliced into rounds
10 tbs chopped tomatoes
100g Swiss cheese, coarsely grated
Basil and oregano leaves, fresh or dried

Preparation

1 Place eggplant rounds in a non-stick pan greased with olive oil and bake in the oven for 10 minutes at 230°C. Remove the pan from oven, but leave baked eggplant inside. 2 Cover each eggplant round with one spoon of chopped tomatoes, sprinkle with oregano and basil leaves. 3 Top with grated cheese and bake an additional 5 minutes in the oven at the same temperature, until cheese is melted and golden brown. 4 Serve pizzette warm or cooled as an appetizer or as a stand-alone small meal.

About

Delicious, nutritious, healthy and easy bites.