Skinny, Mini Eggplant Parmesan Pizzas
Ingredients
Ingredients for Eggplant:
- 1 (~10 oz) eggplant (un-peeled) cut into 8 slices (½ inch thick)
- 1 egg, I like using Egg-land’s Best
- 1½ slices multigrain or whole wheat bread, see shopping tips
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Black pepper, to taste
Ingredients for Pizza Toppings:
- ½ cup pizza sauce or marinara sauce, see shopping tips
- ½ cup reduced-fat mozzarella cheese
- 8 teaspoons Parmesan cheese, grated
Instructions
- Preheat oven to 425. Line a baking pan with foil. Coat the foil with cooking spray.
- To make bread crumbs: Toast 1½ slices bread. Break into pieces (use crust too) and add to blender. Pulse into crumbs. It should equal about 1 cup bread crumbs. Pour crumbs into a small bowl and mix in garlic powder, salt and pepper.
- In a small shallow bowl, add the egg and beat. Dip each piece of eggplant into egg then dip each side into the bread crumbs mixture to coat. Place each piece on the baking pan. Repeat with all 8 slices. Bake for 20 minutes.
- Remove eggplant from oven. Top each piece with 1 tablespoon pizza sauce, 1 tablespoon mozzarella cheese and 1 teaspoon Parmesan cheese. Place back in oven for 5-7 minutes until hot and melted.
Nutrition
Serving: 1pizzaCalories: 76kcalCarbohydrates: 9gProtein: 5gFat: 3gCholesterol: 23mgSodium: 256mgFiber: 2gSugar: 2gBlue Smart Points: 1Green Smart Points: 2Plus Points: 2