Eggplant Pizzas [Bulkbites.com]

• Servings: 4
• Time: 105 minutes

Eggplant is a wonderful source of vitamins, minerals and iron. All these nutrients are required by the body to carry out daily functions. The phyto nutrients in eggplant helps to nourish the brain and improving blood circulation. A large fiber content helps the digestive system to keep on track. Eggplant makes you feel full, without containing bad calories. Tomatoes contain your daily dose of vitamins K, C, A, potassium. Tomatoes are low in calories, cholesterol, saturated fat and sodium. They also supply the body with essential nutrients like copper, phosphorus, magnesium, vitamin B6, niacin and thiamin.

Nutrition

• calories: 201
• protein: 11
• carbs: 21
• fat: 9
• saturated fat: 1.56
• polyunsaturated fat: 0.62
• monounsaturated fat: 3.39
• cholesterol: 6
• sodium: 694
• potassium: 373
• dietary fiber: 4.51
• sugars: 4.97
• vitamin a: 31
• vitamin c: 6
• calcium: 117
• iron: 1
• magnesium: 0
• complex carbs: 11.52
• other fats: 3.43

Ingredients

• 4 tsp Oil, olive, salad or cooking
• 1 tsp Salt, table
• 1 oz Cheese, parmesan, dry grated, reduced fat
• 10 leaves Basil, fresh
• 1 tsp Spices, pepper, red or cayenne
• 1 eggplant, unpeeled Eggplant, raw
• 15 gram Spices, italian style
• 1 tsp, leaves Spices, oregano, dried
• 800 gram Diced tomatoes, undrained
• 3 cloves Garlic, raw
• 1 1 strip Chiffonade
• 80 gram Low fat mozarella

Instructions

• Preheat the oven to 400 degrees F (200 degrees C).
• Remove both the ends of the eggplant and cut slices of ¾ inch each. Then sprinkle salt on each of the slices and keep them aside for at least half hour.
• Now prepare sauce. For this, heat a little oil in the pan and sauté some diced garlic pieces. Then add diced tomatoes, dried oregano and dried Italian seasoning and continue cooking until the mixture thickens.
• Now take a oven/baking sheet and lightly coat it with oil and cover it with the eggplant slices. Then lightly coat the slices with oil and sprinkle them with dried Italian seasoning. Roast them for 20 minutes until nice and crispy.
• In the meantime slice the basil leaves and combine them with grated mozzarella and parmesan cheese.
• After roasting the eggplant slices for 20 minutes, take them out and cover them in the tomato mixture and cheese mixture.
• Place the baking tray back in the oven and let the cheese melt.
• Just before serving sprinkle red pepper flakes, if you like that kind of thing :)