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Mini Eggplant Pizzas
Source: Prevention

Eggplant with cheese and tomato.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 117.1
Total Carbs 9.2 g
Dietary Fiber 4.6 g
Sugars 3.9 g
Total Fat 7.8 g
Saturated Fat 2.4 g
Unsaturated Fat 0.6 g
Potassium 376.4 mg
Protein 5.6 g
Sodium 380.5 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  Eggplant, fresh, whole, peeled
4 tsp  olive oil
0 1/2 tsp  salt
0.125 tsp  black pepper
1 each  large tomato
0 1/2 tsp  oregano leaves
0 1/4 tsp  dried basil
0.3333 tsp  garlic powder
0 1/2 cup  Cheese, mozzarella, shredded
  1. Preheat oven or toaster oven to 425F.
  2. Brush both sides of eggplant slices with oil, and season with salt and pepper. Arrange on baking sheet, and bake until browned and almost tender, 6 to 8 minutes, turning once.
  3. Place tomato slice on each eggplant slice, and season with oregano, basil, and garlic powder. Top with cheese and bake until cheese melts, 3 to 5 minutes. Serve hot.

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