Photo of Eggplant parm tortilla pizza by WW

Eggplant parm tortilla pizza

9
9
9
SmartPoints® value per serving
Total Time
33 min
Prep
15 min
Cook
18 min
Serves
4
Difficulty
Easy
This trattoria favorite gets a makeover as quicker, lighter weeknight dinner by layering garlic-laced eggplant with a blend of parmesan and bread crumbs atop tortilla rounds, for individual pizzas with cracker-crisp crusts. Store bought marinara saves extra time, and the addition of fresh basil just before serving adds brightness of flavor and color. Cut fresh basil into a chiffonade by stacking a few leaves and rolling them, then cut the roll horizontally. The resulting thin, fragrant ribbons tossed across the pizzas to garnish make this an instant Italian classic. Serve alongside an arugula, tomato and mushroom salad for a complete meal. Or whip these up as easy game day appetizers, sliced to share, with a shaker of dried chili flakes on hand as an added garnish, pizza parlor style.

Ingredients

Shredded part-skim mozzarella cheese

¾ cup(s)

Cooking spray

2 spray(s)

Extra virgin olive oil

4 tsp

Uncooked eggplant(s)

1 medium, about 4 cups diced

Garlic clove(s)

1 large clove(s), minced

Table salt

¼ tsp

Seasoned breadcrumbs

4 tsp, Italian-variety

Grated Parmesan cheese

4 tsp

Whole-wheat tortilla(s)

4 medium

Marinara sauce

½ cup(s)

Basil

4 Tbsp, fresh

Instructions

  1. Preheat oven to 450°F. Coat 2 baking sheets with cooking spray.
  2. Heat oil in large nonstick skillet over medium-high heat; add eggplant and cook, stirring often, until eggplant is golden and tender, about 10 minutes. Reduce heat to low; stir in garlic and salt and cook, stirring, until fragrant, about 30 seconds.
  3. In a small bowl, combine breadcrumbs and Parmesan cheese.
  4. Arrange tortillas on prepared baking sheets; spread each with 2 tablespoons marinara sauce. Sprinkle each with 1/2 cup eggplant, 2 teaspoons breadcrumb mixture and 3 tablespoons mozzarella. Bake until bottoms of tortillas are crisp and cheese is melted, about 5 to 7 minutes.
  5. To serve, sprinkle each pizza with 1 tablespoon basil; cut each pizza into 4 wedges.
  6. Serving size: 4 wedges.