After a good gym workout, I’m always in the mood for something healthy, but sometimes fail at actually finding something that fits the bill.
After a particularly intense workout last night (thank you to Tru Dog and his Cardio Jam class at NYSC) I was literally wandering the aisles of the grocery store in search of something both filling and good. I was just about to walk right on by the Boboli pizza crusts when I got inspired. One of the bigger crusts could provide a good dinner, with plenty of leftovers for the next day. I grabbed key ingredients and got to work.
You’ll need:
- One very small eggplant
- Three medium tomatoes
- Mozzarella cheese (you can use however much you want. But control yourself! I speak from experience.)
- Fresh basil (I picked from my kitchen plant.)
- Fresh oregano (Also picked from my kitchen plant.)
- Tomato sauce (optional)
Step 1: Cut up your eggplant into bite-size chunks. Heat up a bit of olive oil in a frying man and sautee until soft. You may need to add oil bit by bit to get them coated and softened – but not burned.
Step 2: Cut your tomatoes chunky, thin, however you like! Also slice your mozzarella to desired size – and your basil and oregano while you’re at it.
Step 3: Using a brush or spoon, spread your tomato sauce onto the pizza crust. Skip this step if you’re going sauce-less.
Step 4: Layer on the goodies.
Step 5: Bake on 375 until cheese is fully melted. (In my oven, this took about 15 minutes.)
And there you go – a healthy treat that’s fun to eat! I ate two large slices and still put more than half of it in the fridge for the next day. I also munched while watching the very first episode of Mad Men (yes, I’m a tidbit behind) and had to keep myself from staying up later with the second episode and another slice. Here’s hoping you have better luck on the control front!











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