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Garlicky Eggplant, Tomato And Basil Bobolis

Yield: 1 servings

Ingredients and directions for this recipe

4 md Japanese eggplants; thinly
-sliced
; lengthwise
1/4 c Olive oil
3 c Freshly grated mozzarella
-cheese
2 Bobolis; (baked cheese pizza
; crusts) (1-pound)
1 1/2 lb Plum tomatoes; halved,
-seeded,
; chopped
6 oz Fresh soft goat cheese;
-(such as
; Montrachet),
; coarsely crumbled
15 lg Garlic cloves; very thinly
-sliced
1 1/2 c Thinly sliced fresh basil
-leaves; (about 2 bunches)

Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil
over both sides of eggplant. Season with salt and pepper. Broil until
eggplant is tender and begins to brown, turning occasionally, about 6
minutes. Cool.

Place 2 large baking sheets in oven on separate racks and preheat to 500F.
Sprinkle 1 cup mozzarella cheese over each Boboli crust. Top with eggplant
slices, chopped tomatoes, goat cheese, garlic slices and fresh basil.
Sprinkle remaining mozzarella cheese over pizza. Transfer Bobolis to
preheated baking sheets in oven. Bake until cheese melts and pizza edges
are brown and crisp, about 12 minutes. Transfer to work surface. Let stand
10 minutes. Cut into wedges. Reassemble on platter and serve.

Serves 8.

See also:
Previous recipe Garlicky Eggplant Salad
Next recipe Garlicky Fettucine With Pine Nuts

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