Crispy Baked Eggplant Pizzette with Melted Cheese
Individual eggplant rounds transform into pizzette when layered with tomatoes, fresh herbs, and melted Swiss cheese, then baked until golden. Quick-cooking appetizer or light meal that combines roasted eggplant with classic pizza flavors. Serve warm or at room temperature.
Ingredients
Instructions
- 1
Wash and slice eggplant into rounds.
- 2
Grease a non-stick pan with olive oil and arrange eggplant rounds inside.
- 3
Bake at 450°F for 10 minutes.
- 4
Remove pan from oven, leaving eggplant inside.
- 5
Top each round with a spoonful of chopped tomatoes and sprinkle with oregano and basil.
- 6
Cover with grated Swiss cheese.
- 7
Bake at 450°F for an additional 5 minutes until cheese melts and turns golden brown.
- 8
Serve warm or cooled.
Tips
Eggplant rounds can be salted and left to rest before baking to reduce moisture and improve texture.
Watch cheese closely in final minutes to prevent burning.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in oven.
Slice eggplant and prepare tomato topping up to 4 hours ahead. Assemble and bake just before serving for best cheese quality.
Serve as appetizer on small plates or as light main course. Pairs well with fresh salad and crusty bread.
Common Mistakes
Use non-stick pan or grease generously to prevent sticking and breaking eggplant rounds.
Do not skip initial 10-minute bake; undercooked eggplant will be tough and watery.
Watch final 5 minutes closely to avoid burnt cheese while ensuring it melts fully.