1 cup traditional or tomato mushroom jarred pasta sauce
1 cup mozzarella cheese, shredded
Preparation
Preheat oven to 350 degrees F.
Spray baking sheet with nonstick cooking spray.
Wash hands with soap and water.
Gently rub eggplant under cold running water.
Slice eggplant into 1/2-inch thick circular slices. Place eggplant on a plate or cutting board and sprinkle with salt.
Let sit with salt on top for 20-25 minutes. Use a paper towel to remove any excess liquid and salt on the eggplant slices.
Spray both sides of prepared eggplant slices with nonstick cooking spray and sprinkle with pepper.
Place eggplant slices on baking sheet and bake for five minutes. Remove from oven and flip eggplant slices. Bake for an additional 3 to 5 minutes or until eggplant is tender.
Top each eggplant slice with 1 tablespoon pasta sauce. Sprinkle each slice with 1 tablespoon mozzarella cheese.
Bake an additional 3 to 4 minutes or until cheese is melted.
Note:
- Optional: Top with fresh or dried basil or oregano before final baking step. - Note: Recipe can also be made with zucchini squash. Adjust amount of sauce and cheese accordingly depending on size of squash. - Recipe makes approximately 16 slices, but this may vary depending on size of eggplant| Ask Nutrieat with out hesitation| .
Note: These are great warm from the skillet or cold, packed for lunch with a container of sauce for dipping.
@ Imag: Sourishnk
Prep Time: 10–15 minutes
What you need:
4 whole-wheat tortillas (8 inches)
2/3 cup fresh or frozen spinach, finely chopped
2/3 cup part-skim mozzarella cheese, shredded
1 cup marinara sauce (store-bought or homemade)
Cooking spray
Equipment and supplies:
A 10- to 12-inch skillet
Thin spatula (metal preferred)
What to do:
Lay 2 tortillas on a flat surface. Divide spinach and cheese between the tortillas.
Top with remaining 2 tortillas.
Place skillet over medium heat. Lightly coat pan with cooking spray.
Gently slide 1 pizzadilla into the pan and cook until light golden brown on one side (about 1–2 minutes).
Using a thin spatula, gently flip over the pizzadilla and cook for 30–60 seconds more or until cheese is fully melted.
Remove pizzadilla and cut into triangles. Repeat with remaining pizzadilla.
Serve with marinara sauce for dipping.
You can wrap and refrigerate leftovers to take to school for lunch.
Nutritional analysis (per serving):
170 calories
10g protein
5g fat
2.5g sat. fat
27g carbohydrate
4g fibre
10mg cholesterol
550mg sodium
3g sugars
Serves: 4
Serving size: half a pizzadilla
Note: Nutritional analysis may vary depending on ingredient brands used.
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