4 tbl. olive oil, divided
6 1/3” to ½” inch thick eggplant rounds
1 loaf ciabatta, cut horizontally in half, trimmed to 9-inch length
1 ¼ cups purchased fresh marinara sauce
2 ounces soft fresh goat cheese
1/3 cup chopped fresh basil plus 6 whole leaves for garnish
1 cup coarsely grated mozzarella cheese (about 4 ounces)
Preheat oven to 400°. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half o bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
Place bread; cut side up, on baking sheet. Spread with ¾ cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves.
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