Description
Baked eggplant caprese appetizer is an Italian dish called Melanzane al forno. I also like to call it pizza slices because they are eggplant rounds with pizza sauce and cheese. Regardless, these eggplant appetizer bites are the perfect low-cab alternative, so basically no guilt and packed with flavor!
Ingredients
Units
Scale
- 1 eggplant
- smoked scamorza cheese or mozarella
- 1/4 cup marinara sauce, pizza sauce or passata
- salt and pepper to taste
- extra virgin olive oil
- garlic & herb seasoning
- fresh chopped herbs
Instructions
- Preheat oven to 200°C/400°F
- Rinse the eggplant, slice and discard the top and pat them dry with a kitchen towel.
- Arrange the eggplant slices in a single layer on a baking tray (baking sheet) and brush with olive oil, you can use a pastry brush for this. Give each slice a sprinkle of salt and bake until tender and have a light golden brown color. It takes about 15 minutes for them to bake till tender.
- Remove them from the oven and spoon tomato sauce (marinara sauce) on each eggplant slice. Now add the scamorza cheese or fresh mozzarella cheese (slices or grated, both work) add your favorite Italian seasoning.
- Return to the oven to bake until the cheese is melted or has crisped up to your liking - in the case of scamorza cheese because you don't get the same melt as mozzarella or cheddar. It should take about 5 minutes.
- Finish with fresh chopped herbs or fresh basil and serve warm.
Notes
Refrigerate: You can store this baked eggplant caprese appetizer in an airtight container in the fridge for 4-5 days.
How to Reheat: Place in a preheated oven 200 degrees C / 400 degrees F and bake until everything is nice and hot. About 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Cuisine: Italian
Nutrition
- Calories: 138
- Sugar: 19
- Sodium: 27
- Fat: 1
- Saturated Fat: 0.2
- Carbohydrates: 33
- Fiber: 15
- Protein: 6