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.
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Servings: 4 servings
Calories: 111kcal
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
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.