Of course, I am always looking for new recipes that are fast, healthy, and delicious. These eggplant pizzas are just that! We made them last night and I didn’t feel guilty about the two slices of artisan bread that I paired with it. Enjoy!
4-5 roma tomatoes
3 cloves of garlic
1/2 Tbs olive oil
Heat oven to 375. Dice tomatoes, mince garlic and toss with olive oil. Chop 3-4 basil leaves and add to tomato mixture along with salt, pepper, and red pepper (to taste). Set aside. Slice your eggplant about 1 inch thick. Place on a large cookie sheet. Top your eggplant with bruschetta mixture. Bake for about 10 minutes. Now add your cheese. Bake until the cheese is melted (about 3 minutes). Turn the broiler on for about 2 more minutes to crisp cheese slightly.
That’s it. Serve with an arugula salad, artisan bread, or pinot grigio. Delish!