Mini Eggplant Pizzettes Recipe - Allrecipes.com
Mini Eggplant Pizzettes Recipe

Mini Eggplant Pizzettes

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"In the mood for pizza? Try this great lunchtime recipe."

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Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top, if desired, with the Canadian bacon (optional) and shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
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Footnotes

  • This recipe is optimal for Phase 1 of the South Beach Diet.
  • Copyright© 2003 Waterfront Media, Inc. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2005

No, it's not pizza. HOWEVER... anyone who is doing South Beach knows that you can get very bored very quickly, and this was a nice change from salad w/ vinegar and oil and chicken! It actually reminded me more of eggplant parm. than pizza. Next time, I'll either 1) add oregano to up the pizza flavor, or 2) add parmesan cheese. (Maybe both?)

 
Most Helpful Critical Review
Jan 14, 2007

When dealing with any eggplant recipe, you need to throughly sweat the mush out of them before cooking by letting them sit, even loner than the general recommended 15-30, to prevent a gooey middle. Extra cooking doesn't help, you just get a charred outside.

 

79 Ratings

Jan 25, 2007

Delicious! After peeling & slicing the eggplant, I laid it out on paper towel to dry for about 15 min. while preheating the oven, getting cheese, sauce, etc. I think that and baking the eggplant before topping is key to keeping it from being too mushy. Excellent alternative to the crust. AAAAA+++++++++!!!

 
Mar 02, 2007

To save time if you're making this just for yourself, skip the peeling of the eggplant. You can peel it as you eat it or just eat the peel too! You can't get poisoned from eating eggplant peel can you? (I know rhubarb leaves are a no-no.) What memories! I made a recipe similar to this in the 70's when I was a weight conscious teen. Store bought pasta sauce wasn't around back then so I used a simple tomato paste or even ketchup w/oregano. Okay, we were poor! :-) Experiment with toppings - this time I used pepperjack cheese and tempeh. I am a low-carb lifer after a 20 lb loss on South Beach over 2 years ago that I've maintained. Yeah!

 
Aug 18, 2005

How awesome! My hubby and I were at that point (11 days into Phase 1) where we were getting tired of salads. This was the perfect change!! The only thing I did differently was jazzed up the sauce with garlic, italian seasoning and red pepper and also sprinkled some reduced-fat parm. cheese over the top. My hubby doesn't even like eggplant (or at least, I haven't been able to cook it right to where he enjoys it...) and he really loved this one! Thanks!~

 
Apr 24, 2006

I thought these were great. I used pizza sauce instead of pasta sauce and added turkey pepperoni and crushed red pepper. To heat them up, I put them in the toaster oven which made them a little crispy.

 
Dec 20, 2006

I made this without the canadian bacon and used my own home-made chunky tomato sauce. Really reminds me of eggplant parm more than pizza, but I loved it! I cooked the eggplant on a wire rack set in a cookie sheet so the excess liquid would drain down, then transferred to a baking dish lined with foil to pour the sauce and cheese over. Delish!

 
Jun 05, 2007

Pretty delicious - and so nutritious! I added ground turkey and mushrooms, my own sauce (diced tomatoes and garlic). Protein packed and low fat.

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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