So much yum, zero guilt. Ditch the greasy dough for a healthy eggplant “crust” in miniature size rounds, and go for seconds.
Parmesan cheese (I skipped this)
Fat free mozzarella cheese
Onions (my addition)
Green peppers (my addition)
1 can of diced tomatoes (go for the kind with green chilies in it)
Slice the eggplant about 3/4″ thick
Sprinkle sliced eggplant with salt and let sit for 30 min (make sauce while waiting); blot water and excess salt off
Saute the garlic, onion, green pepper
Add can of diced tomato into skillet
Brush eggplant with olive oil and seasoning and roast in oven at 375 for 25 min.
Add the sauce on top
Place strips of basil on top of sauce
Sprinkle with cheese
Turn oven to broil and leave in until cheese is melted (should only take about 2 minutes)
I found this recipe on Lauren Conrad’s blog, but it’s originally by Julia Child. Get the full recipe here.