pizza - roasted eggplant style

After trying it out on a vacation in Portsmouth, New Hampshire, we just had to try to create our own version of roasted eggplant pizza. This simple dish turns out perfectly, especially if you use high quality ingredients.

2 small eggplants, peeled
1 cup of basil - chiffonade
1/2 cup of mozzarella, shredded
1 cup of sun-dried tomato basil pasta sauce

Slice the eggplants in rounds about a quarter inch thick. Lay all the slices on a greased pan and sprinkle with olive oil. Broil for 6 minutes, flip the slices over, sprinkle with a bit more olive oil and broil for another 5 minutes until slightly golden brown on both sides. Remove from broiler, coat the top of each slice with tomato sauce, sprinkle with shredded mozzarella and then cook in a 400 degree oven for 15 minutes. Broil for 3 minutes or until golden brown. (Use this last ten minutes to cook a steak!) Remove pan from the oven and sprinkle with basil chiffonade.

Enjoy!!