Here’s a gluten-free way to make a delicious pizza. With an eggplant crust, this recipe creates a modern recipe with an old-world flavor. Serve these pizzas as an appetizer or as a main meal.
Mini Eggplant Pizza
Fix-It and Enjoy-It Healthy Cookbook p.246
Makes 4 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 11–13
1 eggplant, 3″ diameter
½ tsp. dried oregano
¼ tsp. dried basil
½ tsp. garlic powder
1 Tbsp. olive oil
¹⁄8 tsp. black pepper
1 large ripe tomato, cut into 4 slices
¼ cup low-sodium, low-fat pizza sauce
½ cup shredded reduced-fat mozzarella
1. Preheat oven to 425°.
2. Peel eggplant and cut into 4 ½”-thick
3. Combine spices and set aside.
4. Brush both sides of eggplant with oil and
season with pepper.
5. Arrange on baking sheet and bake until
browned, about 8 minutes. Turn once during
baking to brown both sides.
6. Place a tomato slice on each eggplant slice
and sprinkle with spice mixture. Drizzle each
slice with 1 Tbsp. pizza sauce.
7. Top with cheese and bake until cheese
melts, about 3–5 minutes. Serve hot.
Calories 128, Kilojoules 536, Protein 6 g,
Carbohydrates 13 g, Total Fat 5 g, Saturated Fat 1.5 g,
Monounsaturated Fat 3 g, Polyunsaturated Fat 0.5 g,
Cholesterol 5 mg, Sodium 133 mg, Fiber 5 g
Tip: Since the eggplant is usually large enough
to make more than 4 slices, I double the other
ingredients and make 8 “pizzas.”