These pizza-style eggplant slices deliver all the flavor of pizza in a light, low-carb bite. Tender roasted eggplant rounds are topped with tomato sauce, ham, melted cheese, olives, and cherry tomatoes, then baked until bubbly. They make a lovely vegetarian snack or side — and if you love tomato-based dishes, try our Marinated Tomato Appetizer with Soy-Chili Dressing and Chicken, Tomato and Cheese Salad; Serious Eats offers great eggplant tips too.
Ingredients
- 1 eggplant
- 3 tbsp tomato sauce
- Salt, black pepper, and spices to taste
- 80 g cheese, grated
- 60 g ham, diced
- 8-10 olives, halved
- 6 cherry tomatoes, halved
- 1 tbsp vegetable oil
Instructions
- Slice the eggplant into rounds about 1 cm thick.
- Arrange on a baking tray, season with salt and pepper, brush lightly with oil, and bake at 180°C (350°F) for 15 minutes.
- Spread each slice with tomato sauce and top with ham, cheese, cherry tomatoes, and olives. Season to taste.
- Return to the oven until the cheese melts and bubbles.
Tips
- Salt the eggplant rounds and let them sit for 10 minutes, then pat dry, to keep them from turning soggy.
- Use a firm, ripe eggplant and slice it evenly so all the rounds cook at the same rate.
- Add the toppings just before the second bake so the cheese melts without overcooking the vegetables.
Nutrition
Per 100 g: 92.7 kcal, protein 6.6 g, fat 4.8 g, carbs 5.7 g.