“‘Eggplant pizzette” —  it was love at first sight when I discovered this dish  … easy to make, not bad when thinking about calories, you eat 3-4 of those is like you lunch is done !!!

A different versions this is eggplant pizzette can be : Eggplant – Asparagus Pizzette

Ingredients ( 3 servings)

1 large eggplant

1 tomato

1/4 bunch fresh asparagus

mix of 4  grated cheeses

salt, pepper, dried or fresh basil

extra virgin olive oil

Let’s get started:

Wash the eggplant and tomato and cut them in round pieces.

Wash and cut the asparagus

Oil a tray with extra virgin olive oil and place the eggplant pieces on the tray.  Drizzle them with olive oil, salt and black pepper. Add the tomatoes, asparagus  and the cheese mix.

Bake them for about 20 minutes or until a nice brown crust was formed.

Bon Appetite !!!