Quick plant pizza

Yield: 6 servings

Measure Ingredient
\N \N Pizza dough (see separate recipe \"Pizza Dough 'Crucial Crust'\")
1 large Eggplant; sliced into 1/4\" rounds
6 eaches Cloves garlic; minced
2 tablespoons Olive oil
1 pounds Plum tomatoes; seeded and chopped fine
2 tablespoons Chopped fresh basil (or 1 tablespoon dried basil)
2 tablespoons Chopped fresh parsley
1½ tablespoon Chopped fresh oregano (or 1 tablespoon dried oregano)

Note: The softened eggplant in this recipe provides the chewy texture you usually get from cheese, and the barely cooked tomatoes really sparkle.

While preheating the oven to 500 degrees, press out the pizza dough.

Saute garlic, tomatoes, and herbs in one tablespoon of olive oil, over low heat, for 5 minutes. Spread most of the mixture over the dough. Top with overlapping slices of eggplant. Brush the remaining olive oil and tomato mixture over the eggplant. Bake for 25 to 30 minutes, or until the crust browns.

Per slice: 242 calories; 7g fat; 0mg cholesterol.

OPTION: Sprinkle 2 ounces of shredded part-skim mozzarella over the pizza. Per slice: 280 calories; 9g fat; 6mg cholesterol.

From: QualMed's Magazine of Healthy Living, 9/95.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-09-95

Similar recipes