Eggplant Pizza

Don’t like eggplant, then substitute tomato slices. But be sure to give this one a try.

 

Eggplant Pizza 

4 servings
295 calories per serving

1/2 c marinara sauce
1 10 oz. Boboli (precooked pizza shell available at all food markets)
1 small eggplant, peeled and cut into thin slices
1/2 c part skim ricotta
2 T parmesan cheese
2 T thinly sliced basil
Dried oregano flakes
Onion powder
Garlic powder
Preheat oven to 450 degrees. Spread sauce on Boboli. Sprinkle with a little dried oregano flakes, onion powder and garlic powder. Top with eggplant slices and drop ricotta by tablespoonfuls evenly over the eggplant. Bake directly on oven rack 12-15 minutes. Sprinkle with basil and parmesan right when it comes out of the oven.