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20 minute dinner recipes

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Eggplant Parmesan Pizza

http://www.eatingwell.com/recipes/eggplant_parmesan_pizza.html

From EatingWell:  July/August 2008

Eggplant Parm is spun into a pizza with grilled eggplant, marinara, fresh basil and Parmigiano-Reggiano cheese. Beer pairing: Sweet and bitter elements on this pizza need a similarly balanced beer. A pale ale or amber ale fills the bill beautifully.

4 servings | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high. (For charcoal grilling or an oven variation, see below.)
  2. Cut eggplant into 1/2-inch thick rounds. Grill, turning once, until marked and softened, 4 to 6 minutes. Let cool slightly, then thinly slice into strips. Reduce heat to low.
  3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
  4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
  5. Using a large spatula, flip the crust. Spread marinara sauce on the crust, leaving a 1-inch border. Quickly top with the eggplant, basil and garlic. Lay the Parmigiano-Reggiano shavings on top.
  6. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Nutrition

Per serving : 359 Calories; 7 g Fat; 3 g Sat; 1 g Mono; 12 mg Cholesterol; 59 g Carbohydrates; 16 g Protein; 9 g Fiber; 713 mg Sodium; 416 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1/2 high-fat meat, 1 fat

Tips & Notes