Eggplant pizzette
25 minItalian
Servings3
Plan it in the app to put it on your week.
- Vegetarian
- Gluten Free
- Paleo
- Pescatarian
Steps
- 1Place eggplant rounds in a non-stick pan greased with olive oil and bake in the oven for 10 minutes at 230C.
- 2Remove the pan from oven, but leave baked eggplant inside.
- 3Cover each eggplant round with one spoon of chopped tomatoes, sprinkle with oregano and basil leaves.
- 4Top with grated cheese and bake an additional 5 minutes in the oven at the same temperature, until cheese is melted and golden brown.
- 5Serve pizzette warm or cooled as an appetizer or as a stand-alone small meal.
Nutrition
- Calories
- 238kcal
- Protein
- 14g
- Carbs
- 25g
- Fat
- 11g
- Fiber
- 9g
- Sugar
- 16g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does eggplant pizzette take to make?
About 25 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 3 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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