Eggplant Pizza

Today is cleaning fridge day and I have some eggplants to use up. The Fairy Tale eggplant is delicious, creamy and delicate in taste. Tossing the pizza with garlic and pepper flakes before baking is a must. I will definitely make this recipe again.

Eggplant Pizza

4 servings

(Adapted from Gourmet, Sep 1999)

Ingredients

1 large eggplant (1 1/4 pound)

1 large tomato

Store bought whole wheat pizza dough

3 ounces grated mozzarella (3/4 cup)

3/4 ounces grated Parmesan (1/4 cup)

1 tablespoon olive oil

2 garlic cloves, minced

1/2 teaspoon dried hot red pepper flakes

Fresh basil leaves

Directions

Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Spray both sides with olive oil spray and season with kosher salt. Broil 2 to 3 inches from heat until golden brown and tender, 5 to 8 minutes on each side. Cut tomatoes into 1/3-inch-thick slices. Toss together cheeses and sprinkle 1/4 over dough. Spread basil leaves over cheese. Cover with eggplant and tomato slices, overlapping them, and sprinkle with remaining cheese. Heat olive oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant and tomato. Bake pizza according to package instructions.