For convenience, rely on store-bought whole-wheat pizza dough, or you can feel free to sub in your favorite crust. Once you’ve found your base, it’s time to start the topping process. Layers of juicy tomatoes, sauteed eggplant and a four-cheese blend mimic all the flavors of traditional eggplant Parm, with a lot less calories.
Eggplant Parmesan Flatbread
2 teaspoons olive oil
3 cups chopped eggplant (about 2 medium eggplant)
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
2 garlic cloves, minced
1 prepared whole-wheat pizza crust
1 cup thinly sliced tomato slices (about 2 to 3 large tomatoes)
1 1/2 cups shredded Italian four-cheese blend
1/2 cup basil leaves, chiffonade
Preheat oven to 400 degrees F.
In a large saucepan, heat 2 teaspoons oil over medium-high heat and add the eggplant. Season with Italian seasoning, red pepper flakes and minced garlic cloves. Cook for 7 to 8 minutes until softened. Set aside.
Divide dough in half, then each section in half again, then each section in half again so you have 8 individual dough balls. Gently stretch each dough piece into an oval and place on a lightly oiled rimmed baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.)
Divide the tomato slices among the dough pieces along with the cooked eggplant. Sprinkle with cheese. Bake for 12 to 15 minutes until flatbread is golden brown.
Remove from oven and sprinkle with basil leaves.
Per serving: Calories 365; Fat 13 g (Saturated 8 g); Cholesterol 20 mg; Sodium 730 mg; Carbohydrate 53 g; Fiber 6 g; Sugars 2 g; Protein 16 g
Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge (delishknowledge.com), a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight.”
from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1NRDLXz
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