Ingredients
Scale
- 1 globe or rosa bianca eggplant
- Pizza sauce
- Slices of provolone or mozzarella
- 2 – 3 fresh garden tomatoes
- For the top: Fresh basil leaves, olive oil &/or balsamic reduction
Instructions
- Cut eggplant into slices 3/4 inch thick. Bake at 425 for 15 – 20 minutes or until the eggplant is tender.
- Spread each eggplant slice with pizza sauce. Top with a slice of provolone or mozzarella cheese to cover the sauce, then add sliced tomatoes and a bit of shredded mozzarella on top.
- Bake at 425 F. for about 10 – 15 minutes or until the cheese is melted and a little browned on the edges. Chop fresh basil into slices and sprinkle over the pizza, then, if desired, drizzle with a little olive oil or balsamic vinegar reduction. Garnish with more basil leaves. Enjoy!
Notes
To make the balsamic reduction: just pour a bunch of balsamic vinegar into a small saucepan, bring to a boil, then reduce heat to a simmer and cook until reduced to about half.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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