Greek Eggplant, Tomato, And Feta Pizza

1. Mix together the first 6 ingredients in a bowl; set aside.

2. Cut the eggplant crosswise into 1/2 inch thick slices.

3. Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.

4. Broil for 2 minutes on each side or until lightly browned.

5. Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).

6. Top with tomato mixture.

7. Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.

8. Serve immediately.

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Nutrient	Quantity
Total fats	90.3116 g
Protein	24.8255 g
Carbohydrates	13.4601 g
Energy	960.2305 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9013 g
Water	129.5837 g
Aspartic acid	1.3774 g
Calcium, Ca	874.1075 mg
Lutein + zeaxanthin	683.221 g
Fiber, total dietary	0.483 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	385.708 g
Niacin	1.807 mg
Vitamin A, RAE	244.6155 g
Arginine	0.817 g
Riboflavin	1.4468 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	4.1675 g
Sodium, Na	1568.967 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3335 g
Total lipid (fat)	90.3116 g
Manganese, Mn	0.374 mg
Fructose	2.3666 g
Proline	2.3727 g
Fatty acids, total saturated 16:0	14.8689 g
Fatty acids, total saturated 8:0	0.9299 g
Sucrose	0.0002 g
Choline, total	27.8553 mg
Sugars, total	11.7845 g
Serine	2.0051 g
Fatty acids, total saturated 10:0	3.3633 g
Fatty acids, total saturated 18:0	3.5901 g
Vitamin B-6	0.7431 mg
Selenium, Se	25.6074 g
Ash	9.194 g
Vitamin D	27.216 IU
Fatty acids, total saturated 18:1 undifferentiated	45.2648 g
Pantothenic acid	1.6861 mg
Phenylalanine	1.1689 g
Copper, Cu	0.1242 mg
Betaine	0.2044 mg
Thiamin	0.2673 mg
Retinol	212.625 g
Methionine	0.6314 g
Iron, Fe	2.1305 mg
Carbohydrate, by difference	13.4601 g
Phosphorus, P	587.854 mg
Folate, total	62.7875 g
Tocopherol, gamma	0.5428 mg
Fatty acids, total saturated 4:0	1.3183 g
Lycopene	0.23 g
Alanine	1.1098 g
Cholesterol	151.389 mg
Valine	1.8331 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	5.8428 g
Glycine	0.1847 g
Carotene, alpha	0.138 g
Glucose (dextrose)	2.4276 g
Fatty acids, total saturated 14:0	4.6968 g
Zinc, Zn	5.0354 mg
Isoleucine	1.3826 g
Fatty acids, total saturated 12:0	1.9726 g
Fatty acids, total polyunsaturated	6.7459 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	2.4075 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	1357.1125 IU
Folate, DFE	62.7875 g
Tryptophan	0.3456 g
Vitamin C, total ascorbic acid	2.16 mg
Phytosterols	120.398 mg
Galactose	0.0341 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.9748 g
Tyrosine	1.1511 g
Vitamin B-12	2.8747 g
Vitamin K (phylloquinone)	87.2283 g
Fatty acids, total saturated	32.9003 g
Histidine	0.6832 g
Fatty acids, total monounsaturated	47.2817 g
Threonine	1.0988 g
Folate, food	62.7875 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	0.6804 g
Cryptoxanthin, beta	5.8075 g
Vitamin D3 (cholecalciferol)	0.6804 g
Vitamin E (alpha-tocopherol)	8.1632 mg
Magnesium, Mg	45.8055 mg
Lysine	2.0895 g
Potassium, K	192.5255 mg
Cystine	0.1462 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Olive oil	0.25 cup	477.36	0	54
Feta cheese	6 ounces	449.064	6.9571	36.1973
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
eggplant	1	0	0	0
Garlic Clove	2	0	0	0
Basil	0.5 cup	2.76	0.318	0.0768
grape tomato	1 pint	0	0	0
pizza crust	1 package	0	0	0