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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 c. Cubes Japanese eggplant, (about 8 ounces) (1/2-inch)
- 1 med Onion, thinly sliced
- 1 x Tube refrigerated pizza dough, (10-oz)
- 8 ounce Plum tomatoes, thinly sliced
- 3 Tbsp. Grated Parmesan cheese
- 3/4 tsp Dry marjoram
Direcciones
- Preheat oven to 450F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add in eggplant and onion and saute/fry till vegetables soften and brown lightly, about 10 min. Season with salt and pepper.
- Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mix proportionately over bottom of crust.
- Arrange tomatoes over. Sprinkle with cheese and marjoram.
- Bake till topping is heated through and edges of pizza are brown and crisp, about 15 min. Cut into squares.
- 2 Servings; Can Be Doubled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 480g | |
| Calories 413 | |
| Calories from Fat 283 | 69% |
| Total Fat 32.09g | 40% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 247mg | 10% |
| Potassium 965mg | 28% |
| Total Carbs 25.79g | 7% |
| Dietary Fiber 8.9g | 30% |
| Sugars 12.9g | 9% |
| Protein 10.07g | 16% |
