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Mini Eggplant PizzasMini Eggplant Pizzas

Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension

July 21, 2013


Yield: 3 servings.



  • 1 small eggplant, cut into inch slices
  • 4 teaspoons olive oil
  • 1 tomato, sliced
  • 1 teaspoon oregano
  • cup shredded skim mozzarella cheese



  1. Preheat oven to 425 degrees F.
  2. Brush both sides of each eggplant round with the oil. On a baking sheet, place eggplant slices in a single layer and bake 6 to 8 minutes, until browned and tender, turning once.
  3. Place a tomato slice on each eggplant slice and season with oregano. Top with cheese and bake 3 to 5 minutes until the cheese melts.

Nutrition information:
Calories: 118
Fat: 7 g

Saturated Fat: 1.5 g

Cholesterol: 3 mg

Sodium: 37 mg

Carbohydrates: 12.5 g

Fiber: 7 g

Protein: 3 g

Source: Grow Eat Grow, University of Missouri Extension  



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, October 11, 2013