Eggplant pizzas are an ideal side dish for an Italian pizza craving without the calories. This dish counts as only 1 protein point for the cheese and 1 fat point for the olive oil.
Cut the eggplant into 3-4 centimeter wide circles. Place the aubergines on a large platter and put the 4 tablespoons of salt over them so that it absorbs the sour liquid from the aubergines.
Heat the oven to 180 degrees Celsius.
In a small saucepan with 1 tablespoon of olive oil, heat the garlic and brown for 2 minutes.
Add the tomatoes, basil, and oregano. Cook for 10 minutes or until the tomato has reached the consistency of pizza sauce.
Clean the aubergines and remove all the salt that was sprinkled on them. Put on a baking sheet.
Put 4 tablespoons of tomato sauce and 4 tablespoons of mozzarella cheese on each eggplant.
Bake 35 minutes or until cheese is melted.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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