Ingredients for Eggplant Aubergine Parmesan Pizza
- 1 medium eggplant (about 1 pound), sliced into 1/4-inch rounds
- Egg White
- Seasoned Dry Bread Crumb
- Boboli Pizza Crust
- 1 cup pasta sauce
- Mozzarella Cheese
- Parmesan Cheese
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How to Make Eggplant Aubergine Parmesan Pizza
- Preheat oven to 375°F (190°C).
- Spray a large baking sheet with fat-free cooking spray.
- In a shallow dish, whisk 2 large egg whites. In another shallow dish, place 1 cup breadcrumbs.
- Slice 1 medium eggplant (about 1 pound) into 1/4-inch thick rounds. Dip each slice into the egg whites, then dredge in breadcrumbs, ensuring both sides are coated.
- Arrange the breaded eggplant slices in a single layer on the prepared baking sheet.
- Bake for 15 minutes.
- Flip the eggplant slices and bake for another 10 minutes, or until golden brown and tender.
- Remove from oven and set aside.
- Increase oven temperature to 400°F (200°C).
- Spread 1 cup of your favorite pasta sauce over a 12-inch pre-made pizza crust.
- Arrange the baked eggplant slices evenly over the sauce.
- Sprinkle with 1 1/2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
- Bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
13g
Carbs
4g
