These mini
eggplant ‘pizzas’ are quick and easy to make, giving you a delicious light meal
or appetizer that fits well within your calorie limit. With eggplant as the
base instead of a normal crust, each mini pizza has only 8.9 g of carbs and
119.1 calories.
What you’ll
need…
1 eggplant,
peeled and cut into four slices half an inch thick
1/4 cup
tomato-based pasta sauce
1/2 cup low-fat
mozzarella cheese, shredded
4 teaspoons
olive oil
1/2
teaspoon salt
1/8
teaspoon ground black pepper
(This recipe makes four servings)
Directions
Preheat
oven to 220 degrees C. Season the eggplant by brushing both sides with the oil
and sprinkling on the salt and pepper. Arrange the eggplant slices on a baking
sheet and cook for 6 to 8 minutes, turning once.
Spread
pasta sauce onto each eggplant slice and top with mozzarella
Bake for 3 to 5 minutes, or until the cheese melts. Serve hot and enjoy!