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Add a photoDelicious, nutritious, healthy and easy bites.
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
Directions
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 3 servings | |
| Calories 161 | |
| Calories from Fat 84 | 52% |
| Total Fat 9.56g | 12% |
| Saturated Fat 5.97g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 68mg | 3% |
| Potassium 377mg | 11% |
| Total Carbs 9.95g | 3% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.09g | 3% |
| Protein 10.48g | 17% |
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