| || |
Bonus Recipe: Eggplant-Bottomed Pizza
Entire recipe (2 pieces): 122 calories, 4g total fat (2g sat fat), 290mg sodium, 17g carbs, 5.5g fiber, 7g sugars, 7g protein -- PointsPlus® value 3* -- SmartPoints® value 2*
- Two 1/2-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
- 1/4 cup canned crushed tomatoes
- 1/2 tsp. chopped garlic
- Dash Italian seasoning
- 2 tbsp. shredded part-skim mozzarella cheese
- 1/4 cup sliced mushrooms
- 2 tbsp. chopped bell pepper
- 2 tbsp. chopped onion
- 2 tsp. reduced-fat Parmesan-style grated topping
Preheat oven to 375 degrees.
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 crushed tomatoes, garlic, and Italian seasoning. Mix well and set aside.
Carefully remove sheet from the oven. Evenly spread the tomato mixture over the eggplant slices. Sprinkle with mozzarella cheese and evenly top with mushrooms, pepper, and onion.
Bake in the oven until the cheese has melted and the toppings are hot, about 10 additional minutes.
Sprinkle with the Parm-style topping and enjoy!
Hungry for More? We're all about the unusual pizza crusts. Here's an egg-based breakfast pizza, and here's a pizza-topped chicken breast!
*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.