Eggplant Flatbread Pizzas

Name: Eggplant Flatbread Pizzas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 3 tablespoons olive oil, divided; 2-1/2 cups cubed eggplant (1/2 inch); 1 small onion, halved and thinly sliced; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 garlic clove, minced; 2 naan flatbreads; 1/2 cup part-skim ricotta cheese; 1 teaspoon dried oregano; 1/2 cup roasted garlic tomato sauce; 1/2 cup loosely packed basil leaves; 1 cup shredded part-skim mozzarella cheese; 2 tablespoons grated Parmesan cheese; Sliced fresh basil, optional

I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. —Christine Wendland, Browns Mills, New Jersey

Ingredients

3 tablespoons olive oil, divided
2-1/2 cups cubed eggplant (1/2 inch)
1 small onion, halved and thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 naan flatbreads
1/2 cup part-skim ricotta cheese
1 teaspoon dried oregano
1/2 cup roasted garlic tomato sauce
1/2 cup loosely packed basil leaves
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Sliced fresh basil, optional

Directions

Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat.
Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil.
Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

Editor's Note: Roasted garlic tomato sauce may be substituted with any flavored tomato sauce or a meatless pasta sauce.