Easy Eggplant Pizzette
- 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
- Mix Tomatoes, Basil, Oregano, Garlic, EVOO, Salt, and Pepper in a small bowl. Marinade for 1 hour in fridge.
- Preheat oven to 400 degrees
- Wash and trim off ends of Eggplant
- Slice Eggplant into 1/4 inch size pieces
- Place Eggplant on a parchment lined baking sheet (if you don’t have parchment paper, spray with non-stick cooking spray)
- Sprinkle a dash of Salt and Pepper on top of each Eggplant slice
- Add Tomato marinade mixture evenly to each Eggplant slice
- Sprinkle Parmesan, Pecorino, and Mozzarella Cheese evenly over Eggplant.
- Add a little more chopped Basil on top
- 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.
Find it online: https://orgasmikcooking.com/easy-eggplant-pizzette/