Eggplant Foccacia

By khojnicki

Ingredients

• 1 medium eggplant cut into 1/4" thick slices
• Coarse salt
• All purpose for flour, for rolling
• 1 ball homemade or store bought pizza dough
• 2 tbsp fine cornmeal
• 6 tbsp olive oil
• 1 c shredded swiss cheese
• 2 tbsp chopped fresh oregano

Details

Servings 6
Preparation time 20mins
Cooking time 125mins

Preparation

Step 1

In a colander, toss eggplant with 1 1/2 tsp salt. Let stand 30 mins. Press slices between double layer of paper towels to dry and set aside.

Preheat oven to 400 degrees F. Place a rimless baking sheet in oven. On a floured surface, roll out dough to 1/2" thickness. Sprinkle cornmeal on another baking sheet and top with dough.

Brush dough with 3 tbsp oil and sprinkle with 1/2 c cheese. Layer on eggplant; top with 3 tbsp oil, oregano and 1/2 c cheese. Let stand 30 mins. Give sheet a gentle shake to ensure dough isnt sticking.

Carefully remove baking sheet from oven and slide focaccia onto sheet. Return to oven and bake until bottom of focaccia is crispy and edges are golden, 20 mins. Serve warm or at room temperature.