Serves: 4
Prep Time: 30 minutes
Meal Occasion: Afternoon Snack, Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: Italian, American
Ingredients
| 1 1/2 | cups UNCLE BEN’S® Instant Rice |
| 1 | tomato cut into wedges |
| 1 1/2 | cups mozzarella cheese (part skim milk), shredded and divided |
| 1/2 | small eggplant sliced |
| 1/2 | cup zucchini thinly sliced |
| 1/4 | tsp. dried oregano crushed |
| 2 | Tbsp. grated parmesan cheese |
| 2 | egg whites lightly beaten |
| 1/4 | tsp. dried basil crushed |
| 1 | clove garlic minced |
| 1 | 8 oz. can tomato sauce |
| 1 1/2 | cups water |
Instructions
1. Preheat oven to 400F.
2. In a medium saucepan, bring water to a boil. Stir in rice, cover, remove from heat and set aside for 5 minutes, or until all liquid is absorbed.
3. Stir half the shredded mozzarella into hot rice. When the cheese melts, stir in the beaten egg whites.
4. Turn the mixture out onto a greased pizza pan and flatten to form a crust. Bake for 5 minutes in the 400F oven.
5. Drizzle the tomato sauce over the crust and sprinkle with the basil, garlic, and oregano.
6. Arrange the eggplant, zucchini, and tomato over the crust in a decorative pattern and top with the remaining mozzarella and the parmesan cheese.
7. Bake near the top of the oven for 10 minutes or until the vegetables are tender and the cheese is slightly browned.
