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.
- 4 tablespoons olive oil, divided
- 2large eggplants, sliced 1/4-inch thick
- 3-4whole-wheat tortillas
- 16 ounces store-bought marinara sauce
- 3 ounces feta cheese, crumbled
- 1/4bunch fresh parsley, chopped
- 2 cloves garlic, finely chopped
- Fresh basil leaves
- 2 ounces Parmesan cheese, grated
- Preheat oven to 375 degrees Fahrenheit.
- Brush 1 tablespoon olive oil on both sides eggplant slices and season liberally with salt and pepper.
- Bring a large, wide pan to medium heat, add 1 tablespoon olive oil, and add eggplant, fitting in as many as possible in a flat layer. Cook for 3 to 4 minutes on both sides until browned. Set aside. (You may have to do this in batches.)
- Brush 1 tablespoon olive oil across one side of each tortillas. Place greased side down on a baking sheet or aluminum foil.
- Spread a thin layer marinara sauce atop each tortilla, leaving 1 inch around the edge. Distribute eggplant pieces evenly among tortillas, laying flat.
- In a bowl, mix feta, parsley, and garlic using the edge of a fork. Sprinkle over pizzas. Drizzle remaining 1 tablespoon olive oil on top.
- Bake pizzas for 15 minutes, or until cheese is melted and tortilla is lightly browned.
- Garnish with basil and Parmesan.