Tried this tonight and it was a hit.
1 pound eggplant, peeled and cut into 1/3" slices 2T Olive Oil Oregano (to taste) Pepper (to taste) Salt (to taste) 1/4c pizza or pasta sauce (I used Ragu traditional it was only 4 carbs per 1/4 c.) 4 slices Genoa salami quartered, or 8 slice pepperoni 1 thick slice mozzarella, diced 2 pieces oil packed sun dried tomato, in bits (I used a fresh tomato sliced) 2T grated parmesan cheese Preheat the oven to 425 degrees. Brush the eggplant slices lightly with olive oil on both sides and place them on a baking sheet in the oven. Bake 10 minutes, turn and bake 15 more minutes. The slices should be golden brown on both sides - if they are not , turn the lighter side down and bake a few more minutes. Fit the eggplant slices into a 10-inch pie plate with shallow sides. Cut extra pieces to fill in the blanks. Sprinkle the eggplant with oregano, pepper, and a little salt, then spread the sauce thinly over the top. Scatter the salami, cheese, and tomato bits evenly over the top and finish with a drift of the parmesan cheese. Broil the pie until the cheese is bubbly and beginning to brown. Note: this makes 4 servings. Protein 2.8g Fat: 10g, Carbs: 6.1g This is from Fran McCullough cookbook and she subtracts fiber from the carb total. But I added all the ingrediants seperately and came up with 8.5 carbs but I also added 2 oz of mushroom pieces. So her figure should be pretty close. |
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