Looking to reduce your carb intake and add a bit of veggies into your daily diet? This is a great dish to try then!
Eggplant’s consistency is great to either fill it or top it with a wide variety of ingredients and will result in an incredible baked meal.
I’m a big lover of eggplant parmigiana and I used to have it when going to Italian restaurants, nevertheless when you are trying to have a healthier lifestyle, eggplant parmigiana can be deceitful… Even when you are not eating chicken or meat and you are substituting it with veggies, this dish usually has breadcrumbs, lots of oil, sugars in tomato sauce and eggs (not that they are bad, but all in one meal unfortunately takes the healthy out of this one).
So today we are going to cut cereals and fulfill our veggie intake with these delicious eggplant pizzettas. This recipe has less oil, sodium and sugar than the usual restaurant eggplant dishes. It is great as lunch or dinner (specially when you’ve already had the necessary amount of carbs in your daily diet) and fits perfectly in a balanced and healthy lifestyle (the ingredients shown make an ideal portion size) like The Balanced Meal Plan, which is a great program wether you are trying to loose some extra weight or just keep yourself fit and healthy.
- 2 1/4-inch thick Eggplant slices (cut horizontally)
- 1 medium tomato, diced
- 1 tbsp Olive Oil
- 1/2 tsp minced Garlic
- 1 oz. shredded Mozzarella
- 1 oz. light dry Salami
- 1/3 cup Water
- A pinch of Stevia (or sugar substitute of your choice)
- Salt, Pepper, Onion Powder and dry Italian Seasoning to taste
- Optional toppings: red pepper fakes, 1 tsp balsamic vinegar, hot sauce of your choice
- Place eggplant slices on a double layer of paper towels, generously sprinkle with salt on both sides and cover with a double layer of paper towels. Press with your hands a bit to absorb moisture and let sit with the salt for 20 to 30 minutes (salt will help absorb moisture as well).
- Preheat your oven to 375 F / 190 C
- Meanwhile, to prepare a basic tomato sauce: Heat half of the olive oil in a skillet over medium heat, add garlic and sauté until fragrant (about 30 seconds). Add diced tomato, season with salt, pepper, onion powder and italian seasoning to taste. Let reduce for about 2 minutes, add half of the water and let reduce a second time, stirring occasionally. Once tomatoes start to disintegrate a bit, add a pinch of Splenda, the rest of the water and reduce a third time. This makes a 4 tbsp portion of tomato sauce, reduction will concentrate the flavors and bring out its color.
- Once the eggplant slices are ready, shake excess salt out with the paper towels.
- Brush eggplant slices on both sides with the rest of the olive oil, season with salt, pepper and italian seasoning to taste and place on a baking sheet lined with parchment paper or aluminum foil. Bake for 20 to 25 minutes or until tender (but still in shape). This is how mine looked like
- Take eggplant out and turn on the broiler setting of your oven.
- Top eggplant slices with tomato sauce, shredded mozzarella and salami. Broil for 2 minutes or until cheese has melted and browned a bit.
- Optionally serve with a mixed salad and top with healthier pizza seasonings such as red pepper flakes, balsamic vinegar or hot sauce (such as tabasco).
Units Consumed: 2 veggie units, 2 deli units, 1 fat unit
*Units based on The Balanced Meal Plan.
Calories: 314 kcal
Fat 23 g (Saturated Fat 6 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 10 g), Cholesterol 45 g, Sodium 678 g, Potassium 326 g, Carbohydrates 9 g (Dietary Fiber 3 g, Sugars 3 g), Protein 16 g, Vitamin A 12 %, Vitamin C 13 %, Calcium 23 %, Iron 6 %
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