Baked Eggplant Caprese Snacks

This article has links to products we may make commission from.
  • 11
  • Jump to Recipe

These keto-friendly Baked Eggplant Caprese Snacks are piled up with tomato, basil and mozzarella then baked until they’re melted – perfect for a snack or light lunch.

Baked Eggplant Caprese Snacks

I make these eggplant caprese snacks all the time for lunch. They’re so easy to make, and they help me use up all the wonderful eggplant I’ve been receiving in my Imperfect Foods box.

All you need for these little snacks is eggplant slices, fresh cherry tomatoes, mozzarella, basil and some olive oil, salt and pepper. For another great snack try these easy low-carb spinach balls.

What Readers Are Saying:

Christian says: 5 stars Thank you so much for coming up with a lower carb alternative to caprese on toast. It was so good. I drizzled on some balsamic reduction and couldn’t stop eating them!

» Also try these supreme eggplant pizzas and keto eggplant lasagna.

Ingredients You Need

eggplant slices
  • Eggplant – The eggplant is the most important part of this recipe, so you’ll want to make sure you find one that’s nice and round in the middle. I look for one that’s medium sized with at least a 3-4″ diameter.
  • Cherry tomatoes – Slice them or cut them into fourths so they are in bite-sized pieces. It makes the eggplant snacks easier to eat. You can use regular tomatoes too, but they are a bit too watery in my opinion.
  • Mozzarella – shredded mozzarella makes these snacks very easy to make
  • Basil – It’s always best to use fresh basil.
  • Olive oil, salt, pepper

Equipment Needed

  • Baking sheet
  • Parchment paper
  • Basting brush (optional)

How to Make Eggplant Caprese Snacks

Step 1: Slice & Dress the Eggplant

Start by slicing the eggplant into 1/4″ thick rounds. If you make the slices thicker than this, they won’t cook as fast, which can lead to undercooked eggplant, or overcooked toppings.

There’s no need to salt the eggplant in advance. I always salt the eggplant for my eggplant lasagna to pull out the excess water in the fruit, but it’s not necessary for this dish.

Brush olive oil onto each slice of eggplant, then salt and pepper them and place them on a baking tray.

eggplant caprese

Step 2: Bake

Bake the eggplant for about 10 minutes at 400 degrees F. This will give them a chance to cook a little before you add the toppings. So pull them out of the oven and then dress them up with the tomatoes, basil and top with shredded mozzarella.

Bake for 8 more minutes. They’re done when the mozzarella has melted.

Baked Eggplant Caprese Snacks

Tips for Baking Caprese Snacks

I use cherry tomatoes because they contain less water content, and they have more concentrated flavor. Cut them up into little pieces, so you can easily cut through the eggplant snacks with a fork to eat.

I use shredded mozzarella for these, but you can also cut a slice of mozzarella from a fresh ball of mozzarella and use that instead.

These can be baked ahead for a party. They are delicious when they’re just out of the oven, but they don’t lose their appeal as they cool, either. If you’re looking for a more bite-sized appetizer, you could use baby eggplant, which will give you about a silver dollar sized round, instead of this larger size.

eggplant caprese

Alternatives & Suggestions

  • You can also make grilled eggplant, if you want to make them on an outdoor grill. You’ll want to cook them over indirect heat, so they don’t burn.
  • Make a fresh caprese by not putting the snacks back into the oven after dressing them. They’re just as good with fresh tomatoes and mozzarella. Take the roasted eggplant out of the oven and cool it for a few minutes before dressing with tomatoes, basil, and mozzarella or burrata.
  • Dress them with a balsamic glaze or a drizzle of olive oil to jazz them up a bit.

Questions About the Recipe

Can I make grilled eggplant?

Yes, you can definitely make grilled eggplant! Grilling eggplant is a delicious way to prepare it, as it brings out its natural sweetness and gives it a smoky flavor. To grill eggplant, slice it into rounds or lengthwise, brush with olive oil, and season with salt and pepper. Grill for a few minutes on each side until tender and slightly charred.

Can I drizzle on balsamic glaze?

Yes, you can certainly drizzle balsamic glaze on grilled eggplant! Balsamic glaze is a sweet and tangy sauce made from balsamic vinegar that is reduced down until it becomes thick and syrupy. It pairs well with grilled vegetables like eggplant, as well as meats and salads.

How to I make crispy eggplant?

To make crispy eggplant, you’ll want to start by slicing it into rounds or sticks. Then, you’ll want to dip the eggplant into a mixture of beaten egg and milk, and then coat it in a mixture of breadcrumbs and Parmesan cheese. Fry the coated eggplant in hot oil until golden brown and crispy.

Other Recipes to Try


5 from 7 votes
Eggplant Parmesan Recipe
4.4 from 13 votes
Eggplant Lasagna
5 from 14 votes
Easy & Delicious Chicken Salad
4.9 from 32 votes
Easy Low Carb Chicken Fajita Casserole Recipe

Pin it! If you liked this recipe please share it on Pinterest so others can find it too. We always appreciate your support! Follow us on Pinterest and Facebook to keep up on what we’re cooking up.

Baked Eggplant Caprese Snacks

Baked Eggplant Caprese Snacks

These baked eggplant caprese appetizers make a great snack or light lunch, or make them ahead for a stunning party eppetizer.
4.64 from 11 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 111kcal
Author :Laura Lynch


  • 1 medium eggplant sliced 1/4 inch thick
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 12 cherry tomatoes chopped into small pieces
  • 12 leaves basil sliced
  • 1/2 cup mozzarella shredded


  • Preheat the oven to 400 degrees F (200C).
  • Slice the eggplant into 1/4" thick slices. Brush with olive oil, season with salt and pepper, then lay the slices out on a baking tray. Bake for 10 minutes.
  • Remove the tray from the oven. Top the slices with tomatoes, basil and mozzarella. Return to the oven for 5 minutes, until the cheese is melted.


  • Each serving contains 5 net grams of carbs.
  • To make smaller bites, use baby eggplant.


Serving: 3pieces | Calories: 111kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 241mg | Potassium: 384mg | Fiber: 4g | Sugar: 5g | Vitamin A: 449IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Read More About a Low-Carb Lifestyle

Pin it for later

Baked Eggplant Caprese Snacks

8 thoughts on “Baked Eggplant Caprese Snacks

  1. Marlynn says:

    5 stars
    These are not only beautiful to look at but they are full of delicious flavor too! Lovely healthy snacks!

  2. jen says:

    5 stars
    My sister in law was in town over the weekend and we made these! I found it easy to prep some of the recipe in advance which made it easy to have ready since we were caught up in chatting. Will be trying a couple other recipes on your site this week.

  3. Christian Guzman says:

    5 stars
    Thank you so much for coming up with a lower carb alternative to caprese on toast. It was so good. I drizzled on some balsamic reduction and couldn’t stop eating them!

  4. Renee | The Good Hearted Woman says:

    5 stars
    These are so tasty! Now I can’t wait for our mini-eggplants to ripen: I think they would be perfect for appetizer-sized version!

4.64 from 11 votes (6 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating