EGGPLANT PIZZA
- 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup pasta sauce
- 1/2 cup shredded part-skim mozzarella cheese
- Preheat the oven or toaster oven to 425 degrees F.
- Brush both sides of the eggplant with the oil and season with the salt and pepper.
- Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
- Spread 1 tablespoon of pasta sauce on each eggplant slice.
- Top with the shredded cheese.
- Bake until the cheese melts, 3 to 5 minutes. Serve hot.
- 8.9 carbs
*www.diabeticconnect.com*
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