Eggplant Pizzas

³ Description

Who says pizza has no place in a healthy diet? Give into your pizza cravings with my eggplant pizza solution. This recipe is worth the wait. It makes an amazing side, snack or main course. Dig in and experience the power of pizza at 56 calories a “slice”!

² Ingredients

•  0.6 cup, shredded Part Skim Mozzarella Cheese
•  1/2 oz Parmesan Cheese (Hard)
•  1 tsp, ground Oregano
•  10 leaves Basil
•  2 tsp Salt
•  24 oz Eggplant
•  2 tablespoon Extra Virgin Olive Oil
•  3 tsp Minced Garlic
•  1 cup Cherry Tomatoes
•  1 serving (serving = 1/4 tsp) McCormick Italian Herb Seasoning Grinder
•  4 serving (serving = 1/2 cup) Del Monte Diced Tomatoes

q Directions

-Cut off the ends of the eggplant; then cut it into 3/4 inch thick slices
-Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.
-Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.
-Preheat the oven to 375F/190C
-Make the sauce by heating 2 teaspoons olive oil and sauteing the chopped garlic just until it becomes fragrant not brown.
-Add the diced tomatoes, dried Italian seasoning, and dried oregano
-Simmer sauce on low until it’s thickened
-After 30 minutes, wipe the eggplant dry with paper towels
-Spray a roasting sheet with non-stick spray, lay eggplant slices on, brush the tops of the eggplant with the olive oil, and sprinkle with dried Italian seasoning.
-Roast the eggplant about 25 minutes in the oven once preheated
-While the eggplant roasts, slice the fresh basil leaves, plum tomatoes and combine the grated Parmesan and shredded mozzarella.
-After 25 minutes remove eggplant from the oven and turn oven setting to broil.
-Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with basil, fresh tomatoes and top with a generous amount of cheese.
-Put pizzas under the broiler for 6 minutes until the cheese is melted and slightly browned.
-Enjoy right out of the oven

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