Eggplant Parmesan Pizza

Yields: 8 slices | 5 points per slice

My rating:

This is a spinoff recipe of my mom's Cheese Pizza. It's easy to make and absolutely delicious. If you love eggplant, you can't not love this! You may also want to check out my recipes for Pesto Pizza and White Pizza.

Ingredients:

1 (13.8-oz) tube of refrigerated Pillsbury classic pizza crust (found by crescent rolls/premade cookie dough) *
1 small 6-oz can tomato paste (Use the flavor of your choice. I love garlic!)
1 packet Italian Spaghetti Sauce Mix (Any brand is fine - McCormick, French's, etc.)
1 cup shredded Reduced-Fat mozzarella cheese
1 small (1 lb) eggplant
1 egg white, lightly beaten
½ cup seasoned italian bread crumbs

* Alternately, you can use 1 box Pillsbury Hot Roll Mix, 1 package of refrigerated pizza dough, or any other ready-made pizza crust. These are all roughly the same points value, but please note that my Nutritional Info below is based on the refrigerated 13.8-oz tube Pillsbury pizza crust.

Directions:

Peel and thinly slice eggplant. (You should get about 18 slices) Gently sprinkle with salt. Wrap in paper towel and and let sit for about 10 minutes. Pat dry with paper towels.

Preheat over to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.

Dip eggplant slices into eggwhite, then breadcrumbs. Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.

Increase oven to 400º. Spray or grease cookie sheet or pizza pan. (I use a 13-inch "thin crust" pizza pan)

Unroll dough on greased cookie sheet or pizza pan. Press to desired size, shape and thickness. Set aside.

Place tomato paste, 6-oz of water (use the paste can to measure), and sauce mix in a small saucepan. Bring to a boil, then simmer for 5-10 minutes, stirring every few minutes with a whisk.

Top dough with pizza sauce, eggplant, and cheese. Bake 10-15 minutes.

Yields: 8 slices

Nutritional Info: (1/8 of pizza) 222 calories, 5 g. fat, 1 g. fiber (5 points)

Source: Jaime Jeroszko (me!)