Eggplant Pizzette

Directions

1. 1
   Place eggplant rounds in a non-stick pan greased with olive oil and bake in the oven for 10 minutes at 230°C. Remove the pan from oven, but leave baked eggplant inside.
2. 2
   Cover each eggplant round with one spoon of chopped tomatoes, sprinkle with oregano and basil leaves.
3. 3
   Top with grated cheese and bake an additional 5 minutes in the oven at the same temperature, until cheese is melted and golden brown.
4. 4
   Serve pizzette warm or cooled as an appetizer or as a stand-alone small meal.