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Recipes

Eggplant Marinara Ciabatta Pizza

By Bon Appétit Test KitchenPhotography by Misha Gravenor

Recipe information

  • Total Time

    45 minutes

  • Yield

    makes 6 pieces

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

1

cup coarsely grated mozzarella cheese (about 4 ounces)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover; cook until golden and tender, turning occasionally and pressing lightly with spatula, about 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with remaining oil (reserve remaining bread for another use). Place in skillet, cut side down, and cook until golden, about 1 minute.

    Step 2

    Place bread, cut side up, on baking sheet. Spread with 34 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella cheese on eggplant slices; spoon remaining sauce over.

    Step 3

    Bake pizza until topping is hot and bottom crust is crisp, about 12 minutes. Cut pizza into 6 pieces. Place 1 basil leaf on each eggplant slice.

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