Craving pizza but not the carbs? You’ll love this no-crust pizza made with eggplant. Enjoy as a snack, appetizer or a meal in itself.
Two 1/2-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
1⁄4 can crushed tomatoes
1⁄2 teaspoon garlic, chopped
Dash Italian seasoning
2 tablespoons shredded part-skim mozzarella cheese
1⁄4 cup mushrooms, sliced
2 tablespoons bell pepper, chopped
2 tablespoons onion, chopped
2 teaspoons grated reduced-fat Parmesan cheese
- Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray. Place eggplant slices on the baking sheet and cook until slightly soft, about 20 minutes.
- Meanwhile, in a small bowl, combine the crushed tomatoes, garlic and Italian seasoning. Mix well and set aside.
- Carefully remove the baking sheet from the oven. Evenly spread the tomato mixture over the eggplant slices. Sprinkle with mozzarella and top evenly with mushrooms, bell pepper and onion.
- Bake until the cheese has melted and the toppings are hot, about 10 additional minutes. Sprinkle with a Parmesan-style topping and enjoy.