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Aubergine Pizza

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0% would make this recipe again

A crowd-pleasing low-carb pizza.

Preparation : 10 min Cooking : 35 min
450 calories/serving
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Diabetes-friendly

Ingredients

vegetable oil spray
2 eggs size large
2 tbsp water 30 mL
1 cup bread crumbs 140 g
2 aubergines / eggplants, large size 900 g
1 cup canned tomatoes (diced) 260 g
1/2 cup Parsley and Garlic Base 125 mL
4 bocconcini / fresh mozzarella 220 g
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 (260g)

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

Protein

19 g

Vitamin A

37 %

Vitamin C

33 %

Calcium

25 %

Iron

24 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 1 ¼ servings
Milk and Alternatives : 1 servings
Meat and Alternatives : ¼ serving

Claims

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

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

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