Replacing pizza dough with eggplant for a quick, more veggie-full option. Throw some baby greens on top to pack in the vitamins.
Heat grill to medium-high heat and preheat oven to 425 degrees.
Baste each side of the eggplant slices with olive oil. Sprinkle with salt and pepper. Place eggplant slices on grill, adjust to low heat if possible and cover. Grill 2 to 3 minutes on each side. Move from grill to baking sheet.
Top each slice with sauce and cheese. Bake in oven until cheese melts, about 5 minutes. Top with fresh basil if available.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 55 | ||
Calories from Fat: 19 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 3mg | 1 % | |
Sodium 163.8mg | 6 % | |
Potassium 179.5mg | 5 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 3.9g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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