Mini Eggplant Chicken Pizzas

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Nutritional Information – recipe serves one.

Calories: 320  Fat: 12g  Protein: 33g   Net Carbs (carbohydrates minus dietary fibre): 10g   Total Carbohydrates: 19g Dietary Fibre: 9g  Sugar: 10g

These yummy eggplant pizzas are created using only 5 ingredients and the entire recipe (six mini eggplant pizzas) contains a total of only 320 calories. I used full fat cheeses however you could use low fat alternatives to further reduce the calorie total of this meal (and make room for other sides!). Split the meal with a friend & enjoy a 160 calorie entree / snack.

Serves one.
15g – parmesan cheese (I used ‘extra sharp’), grated.
50g - ricotta cheese, original
1 tomato, thinly sliced
100g - shredded chicken (I rubbed the chicken with Cajun spice before poaching in 3 cm of water)
6 slices of eggplant
Salt & pepper to season
Extra salt to ‘salt’ the eggplant

Preheat your grill to 200 C

Lay the eggplant slices out onto a plate and sprinkle with salt to draw out the moisture and bitterness. After five minutes rinse the slices and pat dry with paper towel.

Cook the eggplant slices on either a) a lightly greased fry pan over a medium heat for 3 – 4 minutes on each side. Or, b) under the grill, flip slices over when the first side has browned. 

Assemble the eggplant slices on a baking tray in this order:

Eggplant slice
1 or 2 slices of tomato, depending on size. Season with salt and pepper.
Shredded chicken
1 to 2 teaspoons of ricotta cheese (distribute evenly on all six slices)
Top with grated parmesan cheese

Pop the tray under the grill and cook until browned. Enjoy