Basil Eggplant Pizzas

By Elky Friedman

The mini-pizza reinvented! By cutting out the carb-laden crust, this is a truly low-calorie option. The best part: They are really delicious and filling! The credit for this recipe
goes to my sister Tamar, a registered dietician who has a popular practice here
in Lakewood. She sees people on a daily basis who seek guidance on how
to properly maintain their health. This recipe idea was mentioned to
her by a client, and she passed it on to me.2 medium eggplants
1 teaspoon salt
¼ cup olive oil
2 tablespoons water
5 frozen basil cubes
1 jar Gefen No Sugar Added Marinara Sauce
1 (8-ounce) container ricotta cheese
2 cups shredded light mozzarella cheese

  1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper and spray with non-stick cooking spray.
  2. Slice the eggplants in ½-inch circles. (Make sure not to cut too thin as they will shrink when baked.) Place eggplants on prepared baking sheet. Sprinkle with salt. Let them sit for approximately 10 minutes to remove traces of bitterness.
  3. Meanwhile, in a small bowl, combine the oil, water, and basil cubes. Using a brush, spread the basil mixture on each of the eggplant circles. Cover the baking sheet tightly with aluminum foil. Bake the eggplant slices for 30 minutes.
  4. Immediately after removing eggplant from oven, uncover and spread each slice with 1 tablespoon marinara and 1 tablespoon ricotta cheese. Sprinkle with shredded cheese.
  5. Return to oven and bake, uncovered, for an additional 10 minutes. Serve hot.


Yield: 18 to 20 eggplant pizzas


For more great recipes, check out this weeks issue of Whisk by Ami