Thursday, October 28, 2010

Pizza with Roasted Eggplant, Onion, and Feta

This is it, I'm officially out of eggplant until next year.

1/2 lb eggplant, peeled and sliced 1/8-inch thick (quartered if large)
1 medium onion, sliced
olive oil
Salt and pepper
1 14-inch pizza crust
1/2 cup tomato sauce
2-3 oz. crumbled feta
2-3 oz. shredded mozzarella

Preheat the oven to 400 degree.

Toss the eggplant and onion in a baking dish and drizzle generously with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Roast for 20-30 minutes, until vegetables are tender.

Turn the oven up to 450 degrees.

Spread the pizza crust with a little olive oil, then the tomato sauce. Top with the roasted eggplant and onion, then sprinkle with crumbled feta and top with mozzarella. Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

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