whole wheat tortilla 2 portabella mushrooms, sliced 1 eggplant, cut into 2 large pieces 1/4 cup canned tomatoes 2 tbsp shredded part-skim mozzarella cheese 1/2 tsp chopped garlic 1 cup steamed spinach
Preheat oven to 375 °F. Toast tortilla until crispy.
Spray a baking sheet with nonstick spray. Place eggplant and mushroom slices on the baking sheet and cook until slightly soft, about 20 minutes. Steam spinach.
In a small bowl, combine canned tomatoes and garlic. Mix well and set aside.
Using tortilla as base, stack 1 eggplant slice on top. Evenly spread the tomato mixture over the eggplant slices. Sprinkle with mozzarella cheese and pile high with spinach. Add portabella mushroom. Continue to stack remaining ingredients.
Bake until cheese melts, about 10 minutes.
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