Love pizza but hate the bloated belly bomb that comes from all that bread? Let fresh produce stand in for the traditional carb-laden crust.
Eggplant rounds are the perfect vessel for all the saucy and cheesy goodness that comes with your favorite traditional slice. These minipizzas make a delicious low-calorie supper on their own, on top of over roasted veggies, or sandwiched between two slices of whole-grain toast.
If you're hosting a get-together at home, consider baking up a few batches for friends. These eggplant pizzas are an easy, elegant, and low-calorie appetizer — each minipie is under 20 calories.
I kept things simple with grape tomatoes, red onion, and basil, but feel free to top off your eggplant pizzas with whatever toppings you wish. I will definitely be making these again with spinach and crumbled turkey sausage.
- Canola oil spray
1 large eggplant, sliced into 1-inch rounds
1/4 teaspoon sea salt
1/2 cup low-sodium tomato sauce
1 cup low-fat mozzarella shreds
10 grape tomatoes, sliced
1 tablespoon diced red onion
Fresh basil, to garnish
Red pepper flakes, to garnish
- Preheat the oven to 400ºF.
- Lightly spray two baking sheets with canola oil spray, lay out the sliced eggplant, and sprinkle with the sea salt. Bake for 20 minutes.
- Remove the eggplant trays from the oven, and construct your minipizzas. Spread out a heaping tablespoon of tomato sauce, follow with a sprinkle of mozzarella, then a few grape tomato slices, and a sprinkle of red onion on every eggplant round.
- Set the oven to broil, and place the trays back in for 1-2 minutes until the cheese is crisp and bubbling. Watch the oven closely to make sure they don't burn.
- Remove the trays from the oven, top with basil, red pepper flakes, or the garnishes of your choice, and enjoy warm.
Source: Calorie Count
- Main Dishes
- North American
- Makes one serving (for dinner)
- Total Time
- 24 minutes, 59 seconds
- Calories per serving