Ingredients

The following ingredients have 4 Servings
  • 1 medium eggplant (peeled and sliced)
  • Olive oil
  • Salt and freshly ground black pepper
  • 3/4 cup ricotta cheese
  • 1 clove garlic (very finely chopped)
  • 1/3 cup chiffonade of fresh basil
  • 1/4 cup grated parmesan cheese
  • 1 lb [homemade pizza dough]
  • 4 ounces fresh mozzarella (cubed)
  • 2 plum tomatoes (sliced)
  • 6 to 8 large basil leaves

Instruction

  • Preheat the oven to 425°F and line a baking sheet with parchment.
  • Slice the eggplant into 1/4-inch thick slices and arrange them in a single layer on the prepared sheet. Brush both sides lightly with olive oil and season with salt and pepper.
  • Roast until tender and just starting to brown, 12 to 14 minutes. Remove from the oven and set aside.
  • Combine the ricotta cheese, garlic, basil, and parmesan in a small bowl and set aside.
  • Roll and/or stretch the pizza dough to fit a pizza pan or baking sheet.
  • Brush lightly with oil, then cover with slices of roasted eggplant.
  • Spread the ricotta mixture over the eggplant, then add a layer of tomatoes.
  • Add the basil leaves, then scatter the mozzarella cubes on top.
  • Bake for 20 to 25 minutes, or until the crust is golden and the mozzarella is melted and bubbly.