This was a yummy concoction I threw together for lunch. This is a very filling meal for very few calories. Leave the skin on the eggplant for a boost of fiber. If you feel like something richer, by all means go for full fat pepperoni and mozzarella cheese.
1 medium eggplant, sliced lengthwise in to 4 slices
34 turkey pepperoni slices, like Hormel
1/2 cup low moisture part-skim shredded Italian cheese blend
1 14.5 Hunt's Diced Tomatoes Fire Roasted With Garlic
1/2 cup chopped onion (can use frozen chopped onion)
1 Tbls tomato paste
1 clove garlic
2 tsp dried basil
1 tsp dried oregano
pinch red pepper flakes
1 Tbls balsamic vinegar
Preheat oven to 450 degrees.
In a medium sized sauce pan, combine all the ingredients for the sauce. Cook over medium heat until bubbling. Reduce heat to simmer.
Line a sheet pan with parchment paper. Spray the paper with cooking spray. Place eggplant slices on pan and spray slices with cooking spray. Season with salt and pepper to taste. Bake for 10 minutes on one side; flip slices and bake an extra 5-10 minutes until eggplant slices are brown. Lower oven temperature to 375 degrees.
In a small oven safe dish, layer a spoonful of sauce to cover the bottom of the dish. Lay 2 slices of eggplant over the sauce. Ladle some more sauce on top of eggplant slices. Place half the turkey pepperoni slices on top and sprinkle with cheese. Make a second layer following the same steps (eggplant, sauce, pepperoni, cheese).
Pop in the oven and bake for 10 minutes or until cheese is melted and bubbly.
Makes 2 servings.
264 calories, 9.5 grams of fat, 10.5 grams of fiber / 5 Weight Watchers points
nutritional content/point values estimated by me