Photo of Fresh Mozzarella-Eggplant Rounds by WW

Fresh Mozzarella-Eggplant Rounds

Points® value
Total Time
45 min
10 min
30 min
Here’s a fabulous appetizer, or main meal when paired with a bowl of veggie soup or a salad.


Uncooked eggplant

1 large, cut into twelve 1/4-inch-thick slices

Marinara sauce

½ cup(s), (125 ml)

Minced garlic

½ tsp(s), (2 ml)

Crushed red pepper flakes

tsp(s), (0.5 ml)

Fresh mozzarella cheese

4 oz, coarsely grated (125 ml [1/2 cup])

Fresh basil

12 tbsp(s)


  1. Preheat oven to 220 °C (425 °F). Line a baking pan with parchment paper. Arrange eggplant slices on prepared pan; leaving space between each. Roast until bottoms are well browned, 1015 minutes; flip over. Roast until evenly browned, 10 minutes more. Cool for 5 minutes on a wire rack. Combine marinara sauce, garlic and red pepper in a small bowl. Spread 10 ml (2 tsp)sauce across each cooled eggplant slice (on wire rack); top each with 7 ml (1/2 Tbsp) mozzarella. Carefully return rack to prepared pan; bake until cheese melts, 5 minutes. Garnish each eggplant round with a basil leaf; serve immediately.


Serving size: 3 eggplant rounds A tasty addition to this recipe would be thinly sliced turkey pepperoni.