Eggplant Parmesan Pizza


1 small eggplant, (about 12 ounces)
Yellow cornmeal, for dusting
1 pound Easy Whole-Wheat Pizza Dough, or other prepared dough
3/4 cup prepared marinara sauce
2 tablespoons chopped fresh basil
1 medium clove garlic, minced medium clove garlic, minced
3/4 cup thinly shaved Parmigiano-Reggiano cheese


Preheat grill to medium-high. (For charcoal grilling or an oven variation)
Cut eggplant into 1/2-inch thick rounds. Grill, turning once, until marked and softened, 4 to 6 minutes. Let cool slightly, then thinly slice into strips. Reduce heat to low.
Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
Using a large spatula, flip the crust. Spread marinara sauce on the crust, leaving a 1-inch border. Quickly top with the eggplant, basil and garlic. Lay the Parmigiano-Reggiano shavings on top.
Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.


Per serving:
359 calories
7 g fat
3 g sat
59 g carbohydrates
16 g protein
9 g fiber

SmartPoints value : 10