Garlicky Eggplant, Tomato And Basil Bobolis

Recipe Ingredients

4		Japanese eggplants - thinly sliced (medium)
		Lengthwise
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3 cups	438g / 15oz	Freshly-grated mozzarella cheese
2		Bobolis - (1 lb ea)
		= (baked cheese pizza crusts)
1 1/2 lbs	681g / 24oz	Plum tomatoes - halved, seeded,
		And chopped
6 oz	170g	Fresh soft goat cheese - coarsely crumbled
		= (such as Montrachet)
15		Garlic cloves - very thinly sliced (large)
1 1/2 cups	60g / 2.1oz	Thinly-sliced fresh basil leaves - (abt 2 bunches)

Recipe Instructions

Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil over both sides of eggplant. Season with salt and pepper. Broil until eggplant is tender and begins to brown, turning occasionally, about 6 minutes. Cool.

Place 2 large baking sheets in oven on separate racks and preheat to 500 degrees. Sprinkle 1 cup mozzarella cheese over each Boboli crust. Top with eggplant slices, chopped tomatoes, goat cheese, garlic slices and fresh basil. Sprinkle remaining mozzarella cheese over pizza.

Transfer Bobolis to preheated baking sheets in oven. Bake until cheese melts and pizza edges are brown and crisp, about 12 minutes. Transfer to work surface. Let stand 10 minutes. Cut into wedges. Reassemble on platter and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, October 1991

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