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Eggplant Margherita pizza bites made with roasted eggplant rounds topped with melted mozzarella, chopped tomatoes, and fresh basil, arranged on a wooden cutting board with tomato wedges and basil leaves.

Eggplant Margherita Pizza Bites

Nesting Lane
Eggplant Margherita Pizza Bites are cheesy, low-carb healthy appetizers made with fresh tomatoes, basil, mozzarella, and roasted eggplant rounds.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 20 minutes
Total Time 1 hour
Course Appetizer
Cuisine Italian-Inspired
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Cutting Board
Sharp Knife
Measuring Spoons
Pastry Brush
Paper Towels

Ingredients
 

Instructions
 

  • Slice the eggplant crosswise into ½-inch-thick rounds. Arrange the eggplant rounds on paper towels.
  • Sprinkle both sides of the eggplant rounds with ½ teaspoon salt.
  • Let the eggplant rest for 20 minutes.
  • Preheat the oven to 425°F.
  • Line a large baking sheet with parchment paper.
  • Pat the eggplant rounds dry with clean paper towels.
  • Place the eggplant rounds on the prepared baking sheet.
  • Using a pastry brush, coat both sides of the eggplant lightly with olive oil.
  • Sprinkle the eggplant with garlic powder, black pepper, and the remaining ¼ teaspoon salt.
  • Bake the eggplant for 10 minutes. Turn the eggplant rounds over. Bake for 5 minutes. Remove the baking sheet from the oven.
  • Divide the chopped tomatoes evenly over the eggplant rounds. Sprinkle the tomatoes with Italian seasoning.
  • Add the sliced basil. Top each eggplant round with shredded mozzarella cheese.
  • Return the baking sheet to the oven. Bake for 8 to 10 minutes, or until the cheese melts and the eggplant is tender.
  • Garnish with fresh basil leaves.

Notes

Serving Size: 3 Eggplant Pizza Rounds
5 WW Smart Points

Tips and Tricks

Choose a firm eggplant - Use an eggplant with smooth skin and no soft spots. A firm eggplant is easier to slice into even rounds.
Keep the rounds similar in thickness - Similar-sized slices cook at the same rate. Thin pieces may become too soft before thicker pieces finish cooking.
Drain the tomatoes - Let the chopped tomatoes sit in a strainer for a few minutes if they contain a lot of juice. This helps keep the tops from becoming watery.
Use the wider center slices - The middle of the eggplant makes the largest rounds and holds the toppings better. Save the smaller end pieces for another meal.
Serve soon after baking - The eggplant softens as it sits, so the rounds hold their shape better when served warm.

Storing and Reheating

Store in the Refrigerator - Place the cooled eggplant pizza bites in an airtight container. Refrigerate for up to 3 days.
Reheat in the Oven - Place the bites on a parchment-lined baking sheet. Warm at 375°F for 8 to 10 minutes.
Reheat in the Air Fryer - Place the bites in the air fryer basket in one layer. Warm at 350°F for 3 to 5 minutes.
Avoid the Microwave - The microwave can make the eggplant soft and release more moisture.

Nutrition

Calories: 139kcalCarbohydrates: 9gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 18mgSodium: 614mgPotassium: 373mgFiber: 4gSugar: 5gVitamin A: 503IUVitamin C: 7mgCalcium: 240mgIron: 1mg
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