Burnaby Association for Community Inclusion

Low-Carb Eggplant Pizzas

Selfadvocatenet.com Recipe for Month of August 2021

These eggplant pizzas have all the classic flavors of a real pizza without all the carbs.

1 pound eggplant, unpeeled, cut crosswise into 1/2-inch-thick slices
⅛ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
¼ teaspoon ground pepper
2 ½ ounces mild or hot Italian turkey sausage, casing removed
1 cup sliced fresh cremini mushrooms
⅓ cup reduced-sodium marinara sauce
1 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil or small basil leaves

Directions

Step 1

Preheat oven to 375 degrees F. Sprinkle eggplant slices with salt; place on a paper-towel-lined plate and let stand for 10 minutes. Pat with a paper towel to remove excess moisture. Brush both sides with oil and sprinkle with pepper; place in a single layer on a parchment-paper-lined rimmed baking sheet. Bake until tender and lightly browned, 18 to 20 minutes. Remove from oven. Increase oven temperature to broil with rack about 6 inches from heat.
Step 2

Meanwhile, heat a medium nonstick skillet over medium-high. Add sausage and mushrooms and cook, stirring often, until the sausage is no longer pink and the mushrooms are tender and browned, about 6 minutes. Set aside.
Step 3

Spread marinara evenly over the eggplant slices (1 1/2 to 2 teaspoons each). Divide the sausage mixture evenly among the slices and sprinkle evenly with cheese. Broil until the cheese is melted and browned, about 3 minutes. Sprinkle with basil and serve immediately.

Tips

Equipment: Parchment paper

Nutrition Facts

Serving Size: 3 pizzas

Per Serving: 214 calories; protein 12.1g; carbohydrates 10.7g; dietary fiber 3.7g; sugars 5.6g; fat 14.4g; saturated fat 4.6g; cholesterol 31.8mg; vitamin a iu 480IU; vitamin c 4mg; folate 40.2mcg; calcium 219.8mg; iron 0.9mg; magnesium 33.5mg; potassium 491.1mg; sodium 452.7mg.

Nutrition Profile:

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