Eggplant Pizza with Cheese and Herbs
Ingredients
- 1 kg medium eggplant
- 1 tsp salt
For frying
- Olive oil
Filling
- 2 tbsp olive oil
- 1 medium chopped onion
- 3 cloves minced garlic
- 1 medium chopped sweet green pepper
- 3 large peeled and coarsely chopped tomatoes
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp oregano
- 1/4 tsp dried basil
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 tsp dried thyme
Preparation
Cut the eggplant into medium-thick slices. Sprinkle with salt and let sit for a few minutes, then dry with kitchen paper.
In a deep skillet, add oil to a height of about 2 inches. Heat over medium heat.
Fry the eggplant until golden brown. Place on kitchen paper to drain excess oil.
Position the oven rack in the middle. Preheat oven to 180°C. Prepare a large baking sheet.
Place eggplant slices on the baking sheet.
In a medium pot, add oil and heat over medium heat.
Add onion, garlic, and pepper; stir until onion and pepper soften. Add tomatoes, salt, pepper, oregano, and basil; stir for one minute.
On the eggplant slices, spread some cheese, then some tomato mixture, then more cheese. Repeat until mixtures are used up. Sprinkle with thyme.
Bake in the oven for 7 minutes until cheese is golden. Serve immediately.
