Aubergine Pizza

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A crowd-pleasing low-carb pizza.

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Preparation : 10 min Cooking : 35 min
450 calories/serving

Ingredients

vegetable oil spray
2 eggs size large
2 tbsp water 1 fl.oz
1 cup bread crumbs 5 oz
2 aubergines / eggplants, large size 2.1 lbs
1 cup canned tomatoes (diced) 8.9 oz
1/2 cup Parsley and Garlic Base 4.2 fl.oz
4 bocconcini / fresh mozzarella 7.8 oz
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

For best results, choose large, preferably round and fleshy eggplants with smooth shiny skin.

Method

Bake the aubergines

  1. Preheat the oven to 190°C/375°F. Prepare one or more baking sheets and spray them evenly with a vegetable oil spray.
  2. Prepare 2 wide, shallow dishes for the egg and coating mixture: beat the egg(s) with the water in one, put the bread crumbs in the other.
  3. Prepare the aubergines :Slice them crosswise into 1 cm thick slices. Working with one slice at the time, dip it in the egg mixture, let the excess egg drip off, then coat it with the bread crumbs. Turn the slices to coat both sides. Place the slices on the baking sheet(s), season with salt, then bake until the aubergines are golden-brown on the bottom, 15-20 min. Turn the slices and continue baking an additional 15-20 min until browned on the other side. Remove the aubergines from the oven and raise the temperature to 'broil'.

Bake the pizzas

  1. Distribute the tomatoes, Parsley and Garlic Base, and bocconcini on top of the aubergine slices. Put the baking sheet back into the oven at about 10 cm from the grill. Cook until the cheese is melted, about 3 min. Serve immediately.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

450

Fat

27 g

42 %

Saturated 10.1 g
+ Trans 0.4 g

53 %

Cholesterol

120 mg

Sodium

430 mg

18 %

Carbohydrate

34 g

11 %

Fibre

6 g

23 %

Sugars

6 g

Net Carbs

28 g

Protein

19 g

Vitamin A

37 %

Vitamin C

33 %

Calcium

25 %

Iron

24 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Manganese, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin E, Vitamin K
Good source of  :
Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Potassium, Vitamin B12, Vitamin B2, Vitamin C
Source of  :
Copper, Vitamin B6, Vitamin D, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 1 ½
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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