2 Serves
25 Mins
Preheat your oven to 175°C. Lightly coat the bottom of a pie pan with olive oil and sprinkle with sea salt.
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ItalianVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
223 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
1398 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Place the eggplant slices into the preheated pie pan and bake for 5 minutes.
Remove the pan from the oven, carefully flip the eggplant slices, and spoon tomato sauce onto each piece.
Top each slice with white cheese and pepperoni, then return the pan to the oven for an additional 5 minutes or until the cheese is fully melted.
15
g21
g11
g
Italian