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 like in this veggie-loaded recipe. Don't worry, there's still plenty of cheese.

11 Ingredients

  • 4 tablespoons olive oil, divided
  • 2 large eggplants, sliced 1/4-inch thick
  • Salt
  • Pepper
  • 3-4 whole-wheat tortillas
  • 16 ounces store-bought marinara sauce
  • 3 ounces feta cheese, crumbled
  • 1/4 bunch fresh parsley, chopped
  • 2 cloves garlic, finely chopped
  • Fresh basil leaves
  • 2 ounces Parmesan cheese, grated


<ol> <li>Preheat oven to 375 degrees Fahrenheit.</li> <li>Brush 1 tablespoon olive oil on both sides eggplant slices and season liberally with salt and pepper.</li> <li>Bring a large, wide pan to medium heat, add 1 tablespoon olive oil, and add&nbsp;eggplant, fitting in as many as possible in a flat layer. Cook for 3 to&nbsp;4 minutes on both sides until browned. Set aside. (You may have to do this in batches.)</li> <li>Brush 1 tablespoon olive oil across one side of each tortillas. Place greased side down on a baking sheet or aluminum foil.</li> <li>Spread a thin layer marinara sauce atop each tortilla, leaving 1 inch around the edge.&nbsp;Distribute eggplant pieces evenly among tortillas, laying flat.</li> <li>In a bowl, mix feta, parsley, and garlic using the edge of a fork.&nbsp;Sprinkle over pizzas.&nbsp;Drizzle remaining 1 tablespoon olive oil on top.</li> <li>Bake pizzas&nbsp;for 15 minutes, or until cheese is melted and tortilla is lightly browned.</li> <li>Garnish with basil and Parmesan.</li></ol>

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