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Neopolitan Eggplant Pizzas Recipe |
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Eggplant slices become pizza slices!
Ingredients vegetable cooking spray 2 medium eggplants (1 1/2 pounds each), unpeeled, cut into 1/4-inch-thick slices 1 medium onion, thinly slices 1 green or yellow pepper, thinly sliced 1 (15-ounce) carton refrigerated lowfat chunky tomato sauce (such as Contadina) 1 tablespoon red wine vinegar 1/2 teaspoon dried thyme 1/4 cup sliced ripe olives 1 cup (4 ounces) shredded reduced-fat mozzarella cheese 1 /4 cup grated Parmesan cheese
Method Preheat oven to 350o. Coat a large nonstick skillet with cooking spray; heat over medium heat. Saute eggplant slices, in batches, until tender and lightly browned on both sides. Remove from skillet, and set aside. Add onion and pepper slices to skillet; saute until just tender. Set aside.
Coat a 12-inch pizza pan with cooking spray; arrange eggplant slices in an overlapping pattern to cover bottom. Combine tomato sauce, vinegar, thyme, and olives; spread evenly on eggplant to within 1 inch form edge. Arrange onion and pepper mixture on tomato sauce; bake for 30 minutes. Sprinkle with cheese; bake 5 minutes. Let cool 10 minutes; cut into wedges.
Per serving: 11 g carbohydrates, 105 calories, 4 g fat(2 g saturated), 10 mg cholesterol, 7 g Protein, 181 mg sodium |
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