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

Ready In 45 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Place eggplant rounds in a non-stick pan greased with olive oil and bake in the oven for 10 minutes at 230C.
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  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Remove the pan from oven, but leave baked eggplant inside.
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Step 3

  • Cover each eggplant round with one spoon of chopped tomatoes, sprinkle with oregano and basil leaves.
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Step 4

  • Top with grated cheese and bake an additional 5 minutes in the oven at the same temperature, until cheese is melted and golden brown.
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  • EQUIPMENT:
  • Length: 5 minutes

Step 5

  • Serve pizzette warm or cooled as an appetizer or as a stand-alone small meal.