Easy Eggplant Pizzette

This Easy Eggplant Pizzette comes together in less than 30 minutes and is so delicious!

This is a great Low Carb/Gluten Free option for Pizza night!

Let’s hear it for the Pizza Lovers! 🙂

You guys are going to love this healthy version of a Pizza we created.

This is made with fresh, simple ingredients, and tastes so delicious!

Start by adding the Tomato, Basil, Oregano, Garlic, EVOO, Salt, and Pepper in a small bowl. Place it in the fridge and let it marinade for 1 hour.

If you don’t have time to marinade, you could just use your favorite pizza sauce instead. However the flavors will be much different and probably won’t be as tasty… just sayin. 🙂

Preheat your oven to 400 degrees.

Wash and trim the ends of off the Eggplant. Then slice into 1/4 inch size pieces.

Place the Eggplant on a parchment lined baking pan and sprinkle with a bit of Salt and Pepper.

Add the Tomato marinade mixture evenly on top of each Eggplant slice.

Sprinkle Parmesan, Pecorino, and Mozzarella Cheese over the Eggplant. (If you can’t find Pecorino Cheese you could substitute with Asiago).

Add a little more chopped Basil on top and bake 12-15 minutes until cheese is bubbly and Eggplant is cooked all the way through.

You could serve this as an appetizer, a snack, or as part of an antipasto platter.

We hope you love this recipe as much as we did!

If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂

Buon Appetito!

Easy Eggplant Pizzette

• Author: Roberto
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Yield: 4
• Category: Gluten Free, Vegetarian
• Cuisine: Italian

Ingredients

• 8 oz Cherry Tomatoes quartered
• 7-8 Fresh Basil Leaves chopped
• A few sprigs of Fresh Oregano chopped (or 1/4 tsp dried)
• 1 clove minced Garlic
• 3 Tbs EVOO (extra virgin olive oil)
• Salt and Pepper to taste
• 2 medium Eggplants
• 4 oz Shredded Parmesan Cheese and Pecorino Romano Cheese mixed
• 4 oz Fresh Mozzarella Cheese cut into small pieces

Instructions

1. Mix Tomatoes, Basil, Oregano, Garlic, EVOO, Salt, and Pepper in a small bowl. Marinade for 1 hour in fridge.
2. Preheat oven to 400 degrees
3. Wash and trim off ends of Eggplant
4. Slice Eggplant into 1/4 inch size pieces
5. Place Eggplant on a parchment lined baking sheet (if you don’t have parchment paper, spray with non-stick cooking spray)
6. Sprinkle a dash of Salt and Pepper on top of each Eggplant slice
7. Add Tomato marinade mixture evenly to each Eggplant slice
8. Sprinkle Parmesan, Pecorino, and Mozzarella Cheese evenly over Eggplant.
9. Add a little more chopped Basil on top
10. Bake 12-15 minutes until cheese is nice and bubbly and Eggplant is cooked through.

Notes

If you can’t find Pecorino Cheese, you can substitute with Asiago.