Eggplant Pizza
Eggplant Pizza
Description
Try this healthy alternative pizza recipe with eggplant for lunch or dinner.
Ingredients
Instructions
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Preheat the oven to 400°F.
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Slice the eggplant crosswise into 1/2-inch-thick slices. Sprinkle eggplant slices with salt; place on a paper-towel-lined plate and let stand for 10 minutes. Pat with a paper towel to remove excess moisture.
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Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
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Meanwhile grab a skillet, add 1/2 Tablespoon olive oil and sauté the garlic and onion until soft (about 3-4 minutes). Add tomato sauce and spinach to the skillet and cook for 1-2 additional minutes until mixture is warm and spinach has wilted.
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Remove the eggplant slices from the oven, top each with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted.
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Serve immediately with more fresh oregano and crushed red pepper
Serving Size
Servings 2
- Amount Per Serving
- Calories 250kcal
- Calories from Fat kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 27g135%
- Trans Fat 0g
- Cholesterol 8mg3%
- Sodium 346mg15%
- Potassium 1094mg32%
- Total Carbohydrate 27g9%
- Dietary Fiber 12g48%
- Sugars 15g
- Protein 18g36%
- Vitamin A IU
- Vitamin C 25 mg
- Calcium 48 mg
- Iron 13 mg
- Vitamin D 0 IU
- Vitamin E IU
- Vitamin K mcg
- Thiamin mg
- Riboflavin mg
- Niacin mg
- Vitamin B6 mg
- Folate mcg
- Vitamin B12 mcg
- Biotin mcg
- Pantothenic Acid mg
- Phosphorus mg
- Iodine g
- Magnesium mmol
- Zinc mcg
- Selenium mg
- Copper mg
- Manganese mg
- Chromium mcg
- Molybdenum mg
- Chloride mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Average cost of recipe per serving: $1.23
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Adapted from: www.eatingbirdfood.com
