Margherita Eggplant Pizzas (Weight Watchers) Recipe
Margherita Eggplant Pizzas (Weight Watchers) Recipe. A scrumptious and wholesome appetizer that’s perfect for dinner gatherings or a satisfying solo meal.
Made with a handful of simple ingredients, this recipe brings together the goodness of eggplant slices, marinara sauce, a touch of garlic, and just the right amount of mozzarella cheese.
What’s great about these vegetarian and gluten free Eggplant Pizzas is their versatility. They can serve as a delightful appetizer to impress your guests, or as a standout side dish to complement your favorite dinner.
Looking for something to pair with them? Think about a refreshing salad or a light soup to round out your meal.
So, whether you’re looking to elevate your dinner spread or you’re on the hunt for an easy and low-points option, These mini pizzas are here to deliver on taste.
Get ready to savor every bite and dive into a dish that’s as enjoyable to make as it is to enjoy.
Weight Watchers Points
4 Points (2023/2024 Plan)
MyWW Points: 4 Blue Plan and 3 Green Plan
4 WW Freestyle Points and 3 Smart Points
Related Recipes
Weight Watchers Portobello Personal Pizza
Weight Watchers Portabella Pizzas
Weight Watchers Pita Pizza
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Margherita Eggplant Pizzas (Weight Watchers)
Ingredients
- 1 large eggplant cut into twelve ¼-inch-thick slices
- ½ cup marinara sauce
- 1½ teaspoon minced garlic
- ⅛ teaspoon crushed red pepper flakes
- ½ cup fresh mozzarella cheese coarsely grated
- fresh basil leaves
Instructions
- Preheat the oven to 425°F.
- Put parchment paper on a baking pan.
- Place the eggplant slices on the pan, leaving space between each one.
- Roast in the oven until the bottoms of the eggplant are well browned, which takes about 10-15 minutes.
- Flip the eggplant slices over and roast for another 10 minutes until they're all evenly browned.
- Let the roasted eggplant slices cool for 5 minutes on a wire rack that's safe for the oven.
- In a small bowl, mix together marinara sauce, garlic, and red pepper flakes.
- Use 2 teaspoons of the sauce mixture on each cooled eggplant slice (on the wire rack).
- Put 1/2 tablespoon of mozzarella cheese on top of each sauced eggplant slice.
- Carefully place the wire rack with the eggplant slices back on the baking pan.
- Bake in the oven until the cheese melts, which takes about 5 minutes.
- When it's done, add a basil leaf on top of each eggplant slice for garnish.
- Serve the eggplant rounds right away.
Notes
Nutrition
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