Mini Eggplant Pizzas

By MaryEllen

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Ingredients

• 11 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
• 4teaspoons4 teaspoons olive oil
• 1/2teaspoon1/2 teaspoon salt
• 1/8teaspoon1/8 teaspoon ground black pepper
• 1/4cup1/4 cup pasta sauce
• 1/2cup1/2 cup shredded part-skim mozzarella cheese

Preparation

Step 1

Ditch the crust and boost your veggie intake with these eggplant "pizzas."
Minutes to Prepare: 5
Minutes to Cook: 12
Number of Servings: 4
Tips

Jazz up the flavor by adding some basil leaves to the mix.

Directions
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 119.1

Total Fat: 7.5 g
Cholesterol: 7.5 mg
Sodium: 458.6 mg
Total Carbs: 8.9 g
Dietary Fiber: 3.2 g
Protein: 4.9 g