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New Recipe 6 of 25:
Mini Eggplant Pizzas
Servings per recipe: 4
Nutritional Information: 119 calories; 7.5 fat; 9 carbs; 5 protein
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheeseDirections:
1. 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.
2. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
3. 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.
These mini eggplants were a big hit in my house! The only change I will be making next time is that I will actually follow the directions and remove the skin prior to baking. My husband wasn't really a fan of the skin, but I didn't mind it, myself!