12 servings

 

INGRESIENTS

1 small eggplant or ½ of a large eggplant, sliced thin

¼ tsp salt

1 tsp olive oil

1 tbsp italian seasoning

1 tsp dried sage

1 tsp crushed red pepper

½ tsp garlic powder

1 tsp cornmeal

1 pre-made pizza dough, thin crust, refrigerated  

1 cup pasta sauce

2 cups mozzarella cheese, shredded

½ cup mushrooms, sliced

1 tomato, sliced

1 clove garlic, minced

½ of a small onion, diced

1 green scallion, sliced

¼ cup feta cheese, crumbled

Preheat oven to 400*. Thinly slice eggplant to about 1/8th inch thickness. Place paper towels on baking sheet and sprinkle pinch of salt on top. Line eggplant slices evenly on paper towel and sprinkle another pinch of salt on top of the eggplant. Let this sit for about 5 minutes to allow the salt to draw the moisture out. Line the eggplant with more paper towels and gently press to absorb excess moisture.

Mix italian seasoning, sage, crushed red pepper and garlic powder in a bowl. Brush olive oil onto each eggplant slice and then spoon spice mixture onto each slice. Bake for 15 minutes until crispy. Sprinkle cornmeal onto baking pan and press pizza dough onto pan.

Turn oven up to 425*. Pre-bake dough for 5 minutes. Spread sauce onto crust and add mozzarella. Thinly slice onion, garlic, scallions and tomato. Line eggplant slices, mushrooms, onion, garlic and tomatoes on top of the crust. Sprinkle with feta cheese and bake for an additional 10 minutes. Cut into 12 slices and serve.

Nourishing Nutrition (per serving)

Calories: 170             Fat (g): 7              Sodium (mg): 357             Protein (g): 8              Carbs (g): 20

 

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