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Pizza has a reputation for being a cheesy grease bomb with few redeeming qualities (aside from being insanely delicious, of course). But this comfort food can actually be quite light and nutritious. The key: toppings and a few smart swaps.
When it comes to toppings, we’re not talking pepperoni or extra cheese (sorry!), but instead an abundance of eggplant. This recipe also cuts down on carbohydrates and calories by using whole-wheat tortillas in place of traditional pizza crust and limiting cheese. Though it may not sound as fun as deep dish, the flavorful herbs and the lack of a food coma more than make up for it. Plus, it takes under an hour to prepare—meaning it’s highly possible you’d beat the delivery man anyway.
What You'll Need:
- 3-4 whole-wheat tortillas (8-10 inches in diameter)
- 2 large eggplants
- Salt and pepper to taste
- 16 ounces store-bought marinara sauce
- 3 ounces feta cheese, crumbled
- 1/4 of a bunch of fresh parsley, chopped
- 2 garlic cloves, finely chopped
- 2 ounces parmesan cheese, grated
- Fresh basil leaves
- 4 tablespoons olive oil
What to Do:
- Preheat the oven to 375 degrees Fahrenheit.
- Cut off the ends of the eggplants and slice lengthwise to make long strips (about 1/4-inch thick each).
- Brush 1 tablespoon of olive oil on both sides of the eggplant slices and season liberally with salt and pepper.
- Bring a large, wide pan to medium heat, add 1 tablespoon of olive oil to the pan, and place the eggplant strips flat on the pan, fitting in as many as possible. Let them cook for 3-4 minutes on both sides until browned, and set aside. Tip: You may have to do this in rounds to evenly cook all the strips.
- Brush 1 tablespoon of olive oil across one side of each of the tortillas. Place the greased side down on a baking sheet or aluminum foil.
- Spread a thin layer of the marinara sauce atop each tortilla, leaving 1 inch between the edge of the tortilla and the edge of the sauce.
- Distribute the eggplant pieces evenly among the tortillas, laying them flat atop the marinara sauce.
- In a bowl, mix the crumbled feta cheese, parsley, and garlic using the edge of a fork.
- Sprinkle the feta cheese mixture over the eggplants and distribute evenly among the pizzas.
- Drizzle the remaining tablespoon of olive oil over the pizzas.
- Bake for 15 minutes, or until the cheese is melted and the tortilla is lightly browned.
- Serve each pizza with a garnish of fresh basil and grated parmesan cheese.