Shop IngredientsHow this works
- 1/2 an eggplant
- 5 ounces tuna (water-packed)
- 1 chopped tomato
- 1 sliced onion
- 1/2 cup fresh spinach leaves
- 1/2 cup grated low-fat mozzarella
- 1 teaspoon olive oil
- Kosher salt and black pepper, to taste
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Cut eggplant in 3/4-inch thick slices. Put slices on a paper towel then sprinkle with salt and let them lose water for 10 minutes.
- Drain tuna, dice mozzarella and broadly chop spinach.
- Sponge eggplant slices with a paper towel to remove excess salt and absorb released water.
- Garnish eggplant slices with chopped tomatoes, spinach, tuna, onions and mozzarella.
- Drizzle eggplant pizzas with olive oil. Season with salt and pepper as needed.
- Place eggplant pizzas on tray and bake on middle rack, approximately 20 minutes.
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