Eggplant pizzette
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.
Yield:
2 - 3 servings
Added:
Saturday, September 14, 2013 - 10:14am
