1. Preheat oven to 450 ° F. Line rimmed baking sheet with parchment paper.
2. Arrange eggplant slices in one layer on baking sheet. Brush each slice with 1 1/2 tablespoons olive oil. Sprinkle with 1/2 teaspoon each salt and black pepper. Bake 10 minutes.
3. In large skillet, heat remaining oil over medium- heat. Add onions. Cook and stir 2 minutes. Add garlic, zucchini and oregano. Stir and sauté for 2 minutes. Add Vero Gusto sauce and cook 1 minute.
4. Remove eggplants from oven. Top each with equal amounts of red sauce-vegetable mixture, cherry tomatoes and mozzarella. Return to oven and bake 5 minutes or until cheese is melted and bubbly.
5. Serve eggplant pizzas sprinkled with fresh basil and red pepper flakes (optional).
- 7 g Fat
- 1 g Saturated Fat
- 2 g Cholesterol
- 304 mg Sodium
- 23 g Total Carbohydrates
- 9 g Fiber
- 13 g Sugars
- 5 g Protein
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Nutritional Information
- 7 g Fat
- 1 g Saturated Fat
- 2 g Cholesterol
- 304 mg Sodium
- 23 g Total Carbohydrates
- 9 g Fiber
- 13 g Sugars
- 5 g Protein
Directions
1. Preheat oven to 450 ° F. Line rimmed baking sheet with parchment paper.
2. Arrange eggplant slices in one layer on baking sheet. Brush each slice with 1 1/2 tablespoons olive oil. Sprinkle with 1/2 teaspoon each salt and black pepper. Bake 10 minutes.
3. In large skillet, heat remaining oil over medium- heat. Add onions. Cook and stir 2 minutes. Add garlic, zucchini and oregano. Stir and sauté for 2 minutes. Add Vero Gusto sauce and cook 1 minute.
4. Remove eggplants from oven. Top each with equal amounts of red sauce-vegetable mixture, cherry tomatoes and mozzarella. Return to oven and bake 5 minutes or until cheese is melted and bubbly.
5. Serve eggplant pizzas sprinkled with fresh basil and red pepper flakes (optional).