Garlicky eggplant, tomato and basil bobolis
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Japanese eggplants; thinly sliced |
| ; lengthwise | ||
| ¼ | cup | Olive oil |
| 3 | cups | Freshly grated mozzarella cheese |
| 2 | Bobolis; (baked cheese pizza | |
| ; crusts) (1-pound) | ||
| 1½ | pounds | Plum tomatoes; halved, seeded, |
| ; chopped | ||
| 6 | ounces | Fresh soft goat cheese; (such as |
| ; Montrachet), | ||
| ; coarsely crumbled | ||
| 15 | larges | Garlic cloves; very thinly sliced |
| 1½ | cup | Thinly sliced fresh basil leaves; (about 2 bunches) |
Directions
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.
Bon Appetit October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.