Another delicious Lesley Elizabeth recipe!
EGGPLANT PIZZAS Garlic, Basil & Balsamic
Serves 4
1 egg plant, about 16 ounces and 9 – 10 inches long
1 tablespoon salt or more, for drawing water out of eggplant
¼ cup Garlic, Basil & Balsamic Oil
10 large basil leaves, cut into thin strips,
⅔ to 1 cup Italian blend shredded cheese
Sauce Ingredients:
1 tablespoon Garlic, Basil & Balsamic Oil
3 cups petite diced tomatoes
2 large basil leaves, chopped
- Cut off both ends of the eggplant; then cut into ¾ inch thick slices. Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.
- While the eggplant sits, make the sauce. Combine all sauce ingredients and simmer until the sauce thickens, breaking up the tomatoes with a fork as it cooks.
- After the eggplant has sat for 30 minutes, wipe it dry with paper towels (this also removes most of the salt). Rub a cookie sheet or baking dish with a little oil, lay eggplant slices on it. Vigorously shake the bottle of Garlic, Basil & Balsamic Oil to combine all the herbs and spices. Pour about a ¼ cup of the oil into a small dish and brush the tops of the eggplant slices, (be sure you get some of the herbs on each slice). Roast the eggplant at 375˚F for about 25 minutes. Do not overcook, you want them to keep their shape and not get too soft.
- After 25 minutes or when the eggplant is done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with basil slices and top with a generous amount of cheese. Put pizzas under the broiler for a few minutes until the cheese is melted and slightly browned. Serve hot.