Eggplant Pizza Recipe

Eggplant is a great alternative to pizza dough and is surprising quite satisfying. This works great as an appetizer or finger food during get togethers; however, they are not the best cold because they tend to get pretty soggy. 

They are great for a meal, too.  For a meal, I like to add a side of fresh mixed greens and grape tomatoes drizzled lightly with light olive oil. 

I cook these with the skin but do remove the skin before eating. It peels off fairly easy. Some people like the skin, but I have not yet acquired a taste for it :)

Ingredients

• 1 medium eggplant (12, half inch slices)
• Non-stick Olive Oil Cooking Spray
• 1/2 teaspoon Sea Salt
• 1 teaspoon Chef Paul's Magic Pizza & Italian Seasoning (It's salt free)
• 1/8 cup finely chopped white or yellow onion (optional)
• ½ teaspoon garlic powder or 1/2 tsp minced garlic
• ½ cup organic tomato sauce (or organic spaghetti or pizza sauce) 
• 2 tablespoons grated Parmesan cheese
• ½ cup fresh chopped basil
• 1 cup low-fat or fat free shredded mozzarella cheese
• Optional ingredients: diced turkey pepperoni, shredded cooked boneless skinless chicken, black olives, mushrooms

Instructions

1. Preheat oven to 425 degrees.
2. Place a cooling wire rack onto a large baking pan.
3. Lightly spray cooking spray over the tops of each eggplant slice.
4. Add seasonings (Chef Paul's seasoning and sea salt) to each slice on both sides.
5. Bake slices for 10 minutes.
6. Spread sauce, chopped onion and optional ingredients if you wanted them, and minced garlic over the slices then add Parmesan evenly over each slice.
7. Sprinkle basil over each then top with mozzarella cheese.
8. Bake another 5- 10 minutes.

Nutritional Info per serving (3 pizzas): This does not include optional ingredients.

If using fat free mozzarella cheese

Calories: 139

Fat: 6g

Carbs: 13g

Fiber: 3.5g

Protein: 10.5

If using low fat mozzarella cheese

Calories: 153

Fat:7.25g

Carbs: 12.5g

Fiber: 3.5g

Protein: 10.5g