Vegetable pizzas with eggplant as a base is what’s pictured. Zucchini rounds from “8-ball” variety are also an excellent choice. The “8-ball” variety may be hard to find outside of your local produce stand which is why eggplant makes a wonderful substitute. If you really want to try this zucchini and can’t get “8-ball”, you can cut them into slices lengthwise and make little boats to carry your Metabolic friendly pizza toppings.
Serves 4-6 Cook Time 15-20 minutes
2 large purple eggplants cut into 3/4 inch thick rounds
olive oil for brushing (1 tablespoon)
1 small jar (6 oz.) low-sodium, low sugar pizza sauce
1/2 Cup (8 tablespoons divided) fresh grated Parmesan cheese
your choice of toppings: turkey pepperoni, banana peppers, mushrooms, onions, turkey sausage, turkey bacon, anchovies
- Oil the grates of your grill using a wad of paper towels dipped in vegetable oil and tongs. Pre-heat the grill to medium high heat.
- Brush the cut eggplant with olive oil and grill it 7-8 minutes.
- Remove them from the grill, flip them over (grill side is facing up) and top the grilled side with 1 tablespoon of sauce, 1 tablespoon of cheese and various toppings.
- Put these back on the grill and cook, with the lid closed for an additional 7-8 minutes, until heated through. Serve and enjoy!
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center