Ditch the crust and boost your veggie intake with these eggplant "pizzas."
Really delicious and so easy, light and quick. I love loading these mini pizzas with any and all type of veggies-onions, peppers, spinach, mushrooms ect. Also I love to use fresh tomatoes (subbed in for tomato sauce). Pretty filling as well, you can change the cheese to feta,fat free swiss or any other cheese of your choosing. It will be a big hit with the kids too, if the kids like it life becomes so simple at dinner time. ENJOY!!!
Servings Per Recipe: 4
17 Minutes to Prepare and Cook
Ingredients:
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese
Directions:
1. Preheat the oven or toaster oven to 425 degrees F.
2. Brush both sides of the eggplant with the oil and season with the salt and pepper.
3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
4. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
119 Calories: Per 1 Serving
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