Eggplant Pizza with Cheese and Tomato
Ingredients
- 1 kg medium-sized eggplant
- 1 teaspoon salt
Filling
- 2 tablespoons olive oil
- 1 medium chopped onion
- 3 cloves crushed garlic
- 1 medium chopped sweet green pepper
- 3 large peeled and coarsely chopped tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon oregano
- 1/4 teaspoon dried basil
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 teaspoon dried thyme
For frying
- Olive oil as needed
Preparation
Slice the eggplant into medium-thickness slices, sprinkle with salt, let it sit for a few minutes, then dry with a paper towel.
In a deep skillet, add oil to a height of about 2 inches and heat over medium heat until hot.
Fry the eggplant until golden brown, then drain on paper towels to remove excess oil.
Set the oven rack in the middle and preheat the oven to 180°C, then prepare a large baking sheet.
Place the eggplant slices on the baking sheet.
In a medium pot, heat the oil over medium heat.
Add the onion, garlic, and green pepper, stir until softened, then add the tomatoes, salt, pepper, oregano, and basil, and stir for one minute.
Spread a little cheese on the eggplant slices, then a little tomato mixture, and more cheese, repeating until all mixture and cheese are used, then sprinkle with thyme.
Bake in the oven for 7 minutes until the cheese is golden, then serve immediately.
