This eggplant-lover’s delight is delicious with fresh or canned tomatoes. For a tasty summer meal, serve with a bountiful tossed salad and corn on the cob.
Recipe information
Yield
3 to 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Combine the eggplant and garlic in a medium skillet with a small amount of water. Cover and steam until the eggplant is tender but not mushy, about 8 minutes. Check occasionally to make sure there is enough water to keep the bottom of the skillet moist.
Step 3
Place the crust on a pan. Arrange the tomatoes on the crust, and sprinkle with the eggplant-garlic mixture. If desired, season with a little salt and a few grindings of pepper. Top with the mozzarella.
Step 4
Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 or 6 wedges to serve.
A note about Servings
Step 5
I base my serving sizes for a 12- to 14-inch pizza on the premise that the pizza will not be the only part of the meal. A 12-inch pizza, if nothing else is being served, may be enough for only two eaters, but with a generous salad plus perhaps another side dish, an amply topped pizza should satisfy 3 to 4 fairly hungry people reasonably well. As I mentioned in the introduction, the ingredient amounts are given here as a guideline; layer ingredients as you see fit.
Step 6
By all means, try some of these pizza combinations on personal-size crusts, if you’d like. Explore the possibility of using high-quality pizza crusts from a natural foods source; they are far lower in sodium than national brands and sometimes come in whole grain versions. And go easy on cheese, otherwise the purpose of making your own pizza is partially defeated!
nutrition information
Step 7
Calories: 290
Step 8
Total Fat: 6g
Step 9
Protein: 16g
Step 10
Carbohydrate: 40g
Step 11
Cholesterol: 23mg
Step 12
Sodium: 389mg
