* Exported from MasterCook *

EGGPLANT PIZZA CRUST I

Recipe By :
Serving Size : 8 Preparation Time :0:35
Categories : 5-10G Low Carb Pizza


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb eggplant -- 545gr
peeled and cut into 1/3 inch 9mm slices
2 tbsp olive oil
oregano -- (to taste)
pepper -- (to taste)
salt -- (to taste)
1/4 cup pizza sauce -- or pasta sauce
1 thick slice mozzarella cheese -- diced
2 pieces sun-dried tomatoes, oil-packed
2 tbsp grated parmesan cheese -- or soy substitute

Preheat the oven to 425°F-220°C . Brush the eggplant slices lightly with olive oil on both sides and place them on a baking sheet in the oven.
Bake 10 minutes, turn and bake 15 more minutes. The slices should be golden brown on both sides--if they're not, turn the lighter side down and bake a few more minutes.
Fit the eggplant slices into a 10 inch 250mm pie plate with shallow sides.
Cut extra pieces to fill in the blanks. Sprinkle the eggplant with oregano, pepper, and a little salt, then spread the sauce thinly over the top.
Scatter the cheese and tomato bits evenly over the top and finish with a drift of the parmesan cheese. Broil the pie until the cheese is bubbly and beginning to brown.


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Per Serving (excluding unknown items): 157 Calories; 11g Fat (61.8% calories from fat); 6g Protein; 10g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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