Lately, it’s been Carb City, Population: Me.
Pasta, General Tso’s, Chicken fingers. My diet lately resembles that of a seven-year-old who’s been left home alone. I’ve been on the Kevin McAllister Diet. But while it’s been a fun ride, I need to get a grip on reality and a better fit into my pencil skirts if we’re being totally honest.
Of course, I picked probably the worst possible time to jump on the clean eating bandwagon. Super Bowl weekend practically mandates you to sit on the couch with a big bowl of chips, dip, salsa and guacamole. And maybe some pulled pork. Oh, who are we kidding, definitely pulled pork.
The bad news: worst week to start up eating healthfully again. The good news: these margherita eggplant pizzas are tasty enough to make you forget those sinful thoughts about junk food. But I won’t blame you in the slightest if you top these eggplants with a schmear of BBQ sauce and pile it with pulled pork next weekend. It totally counts as low-carb, right?
Ingredients
1 eggplant (cut into about 1/2 inch slices)
1 tablespoon olive oil
Salt + pepper
Mozzarella
Pizza sauce
Basil + red pepper flakes
Directions
1. Pre-heat the oven to 400 degrees.
2. Spray the baking sheet with cooking spray and line up the eggplant slices.
3. Brush the slices with olive oil and sprinkle with salt and pepper.
4. Place the eggplant into the oven for about 8 minutes and take out once tender.
5. Top with pizza sauce, mozzarella + whatever toppings your little heart desires.
6. Put back into the oven for about 5 minutes until the cheese is melted.
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I’m going to have to try this. Eggplant chips are great too! Baked until crispy with olive oil, sea salt, and rosemary
Good call, girl! You had me at sea salt and rosemary 😉
This looks delicious. I love eggplant and I’ve been trying to eat better, so I’m definitely going to give this recipe a try.
Ellen | A Pop of Pink
Me too, me too but it’s a work in progress (especially when I still have ice cream in my freezer)