Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pizza dough (see separate 1 lb Plum tomatoes; seeded and
-recipe "Pizza Dough -chopped fine
-'Crucial Crust'") 2 tb Chopped fresh basil (or 1
1 lg Eggplant; sliced into 1/4" -tablespoon dried basil)
-rounds 2 tb Chopped fresh parsley
6 ea Cloves garlic; minced 1 1/2 tb Chopped fresh oregano (or 1
2 tb Olive oil -tablespoon dried oregano)

Note: The softened eggplant in this recipe provides the chewy
texture you usually get from cheese, and the barely cooked tomatoes
really sparkle.

While preheating the oven to 500 degrees, press out the pizza dough.
Saute garlic, tomatoes, and herbs in one tablespoon of olive oil,
over low heat, for 5 minutes. Spread most of the mixture over the
dough. Top with overlapping slices of eggplant. Brush the remaining
olive oil and tomato mixture over the eggplant. Bake for 25 to 30
minutes, or until the crust browns.

Per slice: 242 calories; 7g fat; 0mg cholesterol.

OPTION: Sprinkle 2 ounces of shredded part-skim mozzarella over the
pizza. Per slice: 280 calories; 9g fat; 6mg cholesterol.

From: QualMed's Magazine of Healthy Living, 9/95.

Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-09-95

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