Roasted Eggplant Pizza

Pizza & Calzones
Roasted Eggplant Pizza
By Sandra Woodruff
Aug 28, 2005, 18:37

Yield: 8 slices

One recipe Bread Machine Pizza Dough or Hand-Rolled Pizza Dough

Olive oil cooking spray

2 cups 1/2-inch dice peeled eggplant

1/2 medium yellow onion, cut into thin wedges

1/8 teaspoon salt

1/8 teaspoon ground black pepper

3/4 cup marinara sauce

1 cup shredded reduced-fat mozzarella cheese

1. Preheat the oven to 425 degrees F.

2. Coat an 8-inch square pan with cooking spray and place the eggplant and onions in the pan. Sprinkle with the salt and pepper and toss to mix. Spray the vegetables lightly with the cooking spray. Bake uncovered for about 20 minutes, stirring after 10 minutes, until the vegetables are tender and nicely browned. Set aside.

3. Roll the pizza dough into a 14-inch circle and transfer to a 14-inch pizza pan coated with cooking spray. Set aside for 5 to 10 minutes to allow the crust to rise slightly.

4. Top the crust with the sauce, roasted eggplant mixture, and mozzarella cheese. Bake for about 12 minutes or until the cheese is melted and the pizza is lightly browned. Serve hot.

Nutritional Facts (per slice)

Calories: 140

Carbohydrates: 22 g

Fiber: 2.2 g

Fat: 2.9 g

Sat. Fat: 1.6 g

Cholesterol: 8 mg

Protein: 8.6 g

Sodium: 269 mg

Calcium: 130 mg

Diabetic exchanges: 1 1/2 carbohydrate, 1/2 medium-fat meat

Time-Saving Tip: substitute 10 ounces frozen (thawed) whole wheat bread dough for the homemade pizza dough. Or make 4 mini-pizzas using whole grain pita bread, flatbread, or tortillas for the crusts. (Bake mini pizzas for about 8 to 10 minutes).