I think some of you may have noticed that I am trying the Spark Weightloss Community.
Well it’s pretty easy when you have what you are eating for the whole day on a piece of paper in front of you… Harder to justify cheating! Sigh! :)
Anyhoo – found this little ditty of yumminess on their site and am saddened that the eggplant season is drawing to a close…
My modifications: use chili oil as opposed to olive, cook 8 minutes each side, use fat free swiss singles sparingly, use super duper tasteful sauce, add tomatoes as a topping, use red peppers, and cook the last portion on a pizza stone! It was absolutely amazing! Enjoy!
Mini Eggplant Pizzas
| 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 cheese
Preheat the oven or toaster oven to 425 degrees F. Brush both sides ofthe eggplant with the oil and season with the salt and pepper. Arrangeon a baking sheet and bake until browned and almost tender, 6 to 8minutes, turning once. Spread 1 tablespoon of pasta sauce on eacheggplant slice. Top with the shredded cheese. Bake until the cheesemelts, 3 to 5 minutes. Serve hot.
Number of Servings: 4
- 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