Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees . Halve the eggplants lengthwise and, using a small, sharp knife, score into small crosshatch cubes, being careful not to cut through the skins. Drizzle with 3 tablespoons EVOO and season with salt and pepper. Place cut side down on a baking sheet and roast for 20 minutes.

  • Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the onion and garlic and cook until softened, 6 to 7 minutes. Stir in the tomatoes and season with salt and pepper. Stir in the basil leaves until wilted. Keep warm over low heat.

  • Scoop out the eggplant flesh and spread it on the bread. Top with the tomato mixture, parmigiano-reggiano and mozzarella. Place the bread pizzas on the baking sheet and toast in the oven until the cheese melts, about 5 minutes. Cut each loaf half into 4 pieces.