Eggplant Parmesan Pizza
"I came up with this recipe when trying to expand my usual pizza repertoire. Eggplant soaks up the flavors so well that it has become one of my favorite pizza toppings." -Kristen Laise, Martinsburg, WV
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- Calories: 290
- Calories from fat: 23%
- Fat: 7.3g
- Saturated fat: 2.6g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 2.3g
- Protein: 15.6g
- Carbohydrate: 40.6g
- Fiber: 3.3g
- Cholesterol: 20mg
- Iron: 2.3mg
- Sodium: 782mg
- Calcium: 293mg
- 1 cup (1/2-inch-thick) slices zucchini
- 1 (1-pound) eggplant, cut into 1/4-inch-thick slices
- Cooking spray
- 1 (14-ounce) Italian cheese-flavored pizza crust (such as Boboli)
- 1 1/2 cups fat-free marinara sauce (such as Muir Glen Organic)
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/2 cup turkey pepperoni (about 2 ounces, such as Hormel)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon dried oregano
- Preheat oven to 400°.
- Place zucchini and eggplant in a single layer on 2 baking sheets coated with cooking spray; lightly coat eggplant and zucchini with cooking spray. Bake at 400° for 15 minutes on each side or until tender and lightly browned.
- Increase oven temperature to 425°.
- Place crust on a baking sheet. Spread marinara over crust, leaving a 1-inch border. Layer the zucchini and eggplant evenly over sauce; top with mozzarella, pepperoni, grated Parmesan, pepper, and oregano. Bake at 425° for 10 minutes or until cheese melts. Let stand 5 minutes.
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