Eggplant Pizzette
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Eggplant Pizzette

Eating these eggplant pizzete is like having a pizza, but low fat, low cal, and naturally gluten free!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Servings: 12 pizzette


  • 2 eggplants , round purple eggplants are the best
  • 3 cups tomato puree (passata)
  • 8 oz mozzarella cheese , cut in cubes
  • 15-20 cherry tomatoes , cut in quarters
  • Dried oregano
  • Salt to taste
  • Fresh basil leaves for garnishing


  • Preheat oven to 400F (200C).
  • Wash and cut eggplants into ½ inch (1.25 cm) thick slices. Discard the ends.
  • Place eggplant slices on a backing sheet lined with a parchment paper.
  • Spread tomato pure on top of each eggplant, sprinkle with dried oregano.
  • Bake in a preheated to 400F (200C) oven for 15-20 minutes or until eggplants are almost cooked through.
  • Top eggplant pizzette with mozzarella cheese and cherry tomatoes.
  • Bake in the oven for another couple of minutes until cheese is melted.
  • Top with fresh basil right before serving.