Eggplant Spinach Pizza

Eggplant Spinach Pizza

Sides, Small Plates | May 2, 2016 | By

Eggplant Spinach Pizza is so easy, low carb and the variations are endless.

I have always made a simple breaded fried eggplant and topped it with a favorite jarred sauce as a side dish. Very simple and so delicious but loaded with the no-no combination of carbs and fat. I have tried almond flour to cut the carbs a bit but the results are not quite the same. Yet, I still find myself buying that purple veg whenever it looks good then wondering what to do with it that is more keto-friendly. 

The perfect storm of ingredients in my fridge prompted this Eggplant Spinach Pizza that will now be a go to edible solution for my purple friend.

There are many possibilities and variations that you can have fun with depending on your favorite pizza toppings. This is a knife and fork situation so don’t worry about picking it up. Load on your creativity and see what you can come up with.

Eggplant Spinach Pizza Eggplant Spinach Pizza

Eggplant Spinach Pizza
Serves 4
A fork and knife, low carb, eggplant pizza
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
284 calories
14 g
41 g
20 g
15 g
9 g
278 g
424 g
6 g
0 g
10 g
Nutrition Facts
Serving Size
278g
Servings
4
Amount Per Serving
Calories 284
Calories from Fat 177
% Daily Value *
Total Fat 20g
31%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 41mg
14%
Sodium 424mg
18%
Total Carbohydrates 14g
5%
Dietary Fiber 6g
25%
Sugars 6g
Protein 15g
Vitamin A
41%
Vitamin C
24%
Calcium
38%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Large Eggplant - 3/4 inch sliced rounds
  2. 2 tbsp olive oil
  3. 1 cup mozzerella cheese - I like the fresh Ciliegine balls
  4. 1/2 cup parmesan reggiano - grated
  5. 1.5 cups fresh baby spinach - chopped
  6. 1 large clove of garlic - finely chopped
  7. 1/4 cup of fresh basil leaves - chiffonade
  8. 3/4 cup fresh cherry tomatoes - sliced
  9. 3/4 cup tomato sauce - favorite jarred or make your own
  10. fresh ground salt and pepper
Eggplant
  1. Heat oven to 400 degrees.
  2. Salt both sides of eggplant and let rest on paper towels for 25 minutes.
  3. Wipe off salt.
  4. Olive oil a 9 x 11 baking pan and place eggplant rounds single layer.
  5. Bake for 25 minutes until slightly browned.
Pizza
  1. In a bowl, toss spinach with garlic and a little olive oil and salt and pepper.
  2. Top each eggplant with a teaspoon of sauce.
  3. Add tomatoes.
  4. Add spinach mixture.
  5. Top with both cheeses.
  6. Top with fresh basil.
  7. Bake in the oven for another 15 minutes or until cheese turns slightly brown
Notes
  1. Jarred sauce is optional - you can make your own with crushed canned tomatoes or just let the fresh tomatoes be your sauce.
beta
calories
284
fat
20g
protein
15g
carbs
14g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

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