Baked Eggplant Caprese Snacks

Baked Eggplant Caprese Snacks
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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.

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.

Baked Eggplant Caprese Snacks

All you need for these little snacks is eggplant, fresh cherry tomatoes, mozzarella, basil and some olive oil, salt and pepper.

How to Make Eggplant Caprese Snacks

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.

eggplant slices

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

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.

eggplant caprese

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.

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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.
5 from 6 votes
Print Rate
Course: Snack
Cuisine: American
Keyword: Eggplant
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 111kcal
Author: Laura

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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

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Baked Eggplant Caprese
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!

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