Mozzarella & Roasted Eggplant Pita Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium red onion(s), sliced into thin rounds 1 bulb garlic olive oil cooking spray2 large wheat pita(s), split in half crosswise 1/2 cup canned tomato sauce 1 medium eggplant, raw 1/2 cup mozzarella cheese, grated 1/2 cup fresh basil leaves, torn
Preheat oven to 450ºF. Coat a sheet pan with olive oil cooking spray and spread onions on it; set aside.
Prick eggplant all over with a fork. Coat garlic bulb with cooking spray; wrap in foil. Roast eggplant (unwrapped) and garlic (wrapped in foil) until very soft, about 45 minutes. Add onion to oven for last 20 minutes of roasting. Remove vegetables from oven and reduce temperature to 400ºF.
Peel and mash eggplant; set aside. Squeeze garlic from its skin; set aside.
Set pita rounds on a baking sheet; spread each with some garlic. Top with tomato sauce, eggplant, mozzarella and onions.
Bake until crisp on edges, about 15 to 20 minutes. Serve hot, topped with fresh basil. Yields half a pita per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Prick eggplant all over with a fork. Coat garlic bulb with cooking spray; wrap in foil. Roast eggplant (unwrapped) and garlic (wrapped in foil) until very soft, about 45 minutes. Add onion to oven for last 20 minutes of roasting. Remove vegetables from oven and reduce temperature to 400ºF.
Peel and mash eggplant; set aside. Squeeze garlic from its skin; set aside.
Set pita rounds on a baking sheet; spread each with some garlic. Top with tomato sauce, eggplant, mozzarella and onions.
Bake until crisp on edges, about 15 to 20 minutes. Serve hot, topped with fresh basil. Yields half a pita per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Nutritional Info Amount Per Serving
- Calories: 220.1
- Total Fat: 5.7 g
- Cholesterol: 16.4 mg
- Sodium: 1,056.4 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 6.5 g
- Protein: 12.5 g
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