07/02/2021
RECIPE TIME!
Mini Eggplant Pizzas
Author: Jennifer Arussi(RDN)
8 ingredients · 30 minutes · 4 servings
GATHER:
1 Eggplant (medium)
1/4 cup Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
3/4 cup Tomato Sauce
6 ozs Mozzarella Cheese (shredded)
1/2 tsp Oregano
1/2 tsp Red Pepper Flakes (Optional)
2 tbsps Basil Leaves (finely chopped)
MAKE:
1. Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.
2. Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.
Meanwhile, turn the broiler on high.
3. Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.
4. Top with red pepper flakes and fresh basil. Enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to two days. Reheat in the microwave or oven until warmed through.
More Protein
To add more protein serve with cottage cheese, shrimp, meatballs, salmon, or chicken.
Serving Size
One serving is approximately 1-2 eggplant pizzas if you are a bariatric patient and 3 pizzas if not.
Dairy-Free
Use a dairy-free shredded cheese instead.
More Flavor
Add minced garlic and Italian seasoning to the tomato sauce.
Additional Toppings
Top eggplant pizza with your favorite pizza toppings like turkey pepperoni, olives, bell peppers or mushrooms.
Calories: 272 calories
Protein: 10 g
Carbohydrates: 11g
Fat: 22g
All images and text ©Jennifer Arussi for CHANGEMYEATING
