This is a good alternative to making a whole pizza. It makes enought for 4 generous portions, and with salad is a perfect dinner. It comes together quickly and is light and cheesy.
2 thin eggplants
2 sprigs fresh oregano, chopped
2 cloves of garlic, minced
8 oz. fresh mozzarella cheese, cut into thin slice
2 ciabetta rolls, cut in half
1 t. basil
1/2 t. thyme
1 14 oz. can tomato puree
4 T. parmesan cheese
3 T. olive oil
Line a baking sheet with a silipat, aluminum foil or parchment paper. Cut the end off the eggplants. Slice each lengthwise, and then cut each half into thin slices. Place the eggplant on the baking sheets. Sprinkle with 2 T. of the olive oil and salt and peppper. Bake at 400 for about 15 minutes. Remove from oven. Place the other T. of oil into a saucepan. Heat and add in the garlic, and basil and thyme. Saute one minute then add in the puree. Heat through. On a baking sheet put the ciabbata halves. Top with some of the tomato puree. Then top with the eggplant, more sauce, parmesan, and mozzarella. Bake at 425 until cheese melts. Sprinkle with oregano and serve.
2 thin eggplants
2 sprigs fresh oregano, chopped
2 cloves of garlic, minced
8 oz. fresh mozzarella cheese, cut into thin slice
2 ciabetta rolls, cut in half
1 t. basil
1/2 t. thyme
1 14 oz. can tomato puree
4 T. parmesan cheese
3 T. olive oil
Line a baking sheet with a silipat, aluminum foil or parchment paper. Cut the end off the eggplants. Slice each lengthwise, and then cut each half into thin slices. Place the eggplant on the baking sheets. Sprinkle with 2 T. of the olive oil and salt and peppper. Bake at 400 for about 15 minutes. Remove from oven. Place the other T. of oil into a saucepan. Heat and add in the garlic, and basil and thyme. Saute one minute then add in the puree. Heat through. On a baking sheet put the ciabbata halves. Top with some of the tomato puree. Then top with the eggplant, more sauce, parmesan, and mozzarella. Bake at 425 until cheese melts. Sprinkle with oregano and serve.
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