Bonus Recipe: Eggplant-Bottomed Pizza
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 122
- Total Fat
- 4 grams
- Sodium
- 290 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 5.5 grams
- Protein
- 7 grams
- Sugar
- 7 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 (1/2-inch thick) eggplant slices (cut lengthwise from a long eggplant), patted dry
1/4 cup canned crushed tomatoes
1/2 teaspoon chopped garlic
Dash Italian seasoning
2 tablespoons shredded part-skim mozzarella cheese
1/4 cup sliced mushrooms
2 tablespoons chopped bell pepper
2 tablespoons chopped onion
2 teaspoons reduced-fat Parmesan-style grated topping
Directions
- Preheat the oven to 375 degrees F.
- Spray a baking sheet with nonstick spray. Place eggplant slices on the baking sheet and cook until slightly soft, about 20 minutes.
- Meanwhile, in a small bowl, combine crushed tomatoes, garlic, and Italian seasoning. Mix well and set aside.
- Carefully remove the sheet from oven. Evenly spread the tomato mixture over the eggplant slices. Sprinkle with mozzarella cheese and evenly top with mushrooms, pepper, and onion.
- Bake in the oven until the cheese has melted and the toppings are hot, about 10 additional minutes.
- Sprinkle with the Parm-style topping and enjoy!