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Ingredients
- 4 tablespoons (about) olive oil, divided
- 6 1/3 - to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
- 1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length
- 1 1/4 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)
Details
Servings 6
Preparation time 30mins
Cooking time 45mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Preheat oven to 400°F. 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 of 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 3/4 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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