Mini Eggplant "PIZZA" - YUM!!
Ditch the crust and boost your veggie intake with these eggplant "pizzas"!
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
2 TBSP Extra Virgin Olive Oil
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
2 leaves fresh sweet basil (torn/chopped)
1 oz. tomatoes (sliced thin)
4 slices raw mushroom
4 oz. cooked chicken (shredded/chopped)
1/4 cup shredded part-skim mozzarella cheese
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with EVOO and season with sea salt and pepper. Arrange on baking sheet and bake until browned and almost tender - 6 to 8 minutes, turning once. Place tomatoes, mushrooms, sweet basil and chicken on each eggplant slice and top with mozzarella. Bake until cheese melts (approx. 3 minutes). Serve hot.
Calories in FOUR slices: 428
Fat: 23 g
Carbs: 9 g
Protein: 44 g
Sugar: 3 g
Fiber: 5 g
Contributed by: SparkRecipes iPhone application