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.
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.
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.
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.
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Baked Eggplant Caprese Snacks
- 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.
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.
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