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Add a photoServings: 4
Ingredients
- 1 sm eggplant
- 3 Tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2/3 c. prepared pesto
- 1 x 12 inch pizza base
- 1Â 1/2 c. shredded fontina cheese or possibly c. shredded mozzarella cheese
- 1/2 c. diced plum tomato
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Cut eggplant into 1/2-inch (1 cm) thick slices; cut each in half crosswise.
- Brush baking sheet with 2 tsp. (10 mL) of the oil; arrange eggplant in single layer on top.
- Brush with 1 Tbsp. (15 mL) more of the oil; sprinkle with salt and pepper.
- Roast, turning halfway through, for about 30 min or possibly till dark and tender.
- Raise oven temperature to 500 degrees F (260 degrees C).
- Spread 1/2 c. (125 mL) of the pesto over pizza base; sprinkle with Fontina cheese.
- Arrange eggplant over top, then tomatoes.
- Combine remaining oil and pesto; drizzle over tomatoes.
- Bake in bottom third of oven for 10 min or possibly till cheese is bubbly and crust is golden brown and slightly puffed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 377 | 81% |
| Total Fat 42.41g | 53% |
| Saturated Fat 12.66g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 821mg | 34% |
| Potassium 349mg | 10% |
| Total Carbs 7.99g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.49g | 2% |
| Protein 15.04g | 24% |
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