6 Servings 25 min Cook
1 Cup, shredded Mozzarella Cheese
4 Tbsp Olive Oil
2 Slice, large (6" x 2-1/2" x 1-3/4") Sourdough Bread
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
2 Oz Goat Cheese
1 1/4 Cup Pasta Sauce
1 1/3 Cup leaves, whole Basil
Cut eggplant into (6) even rounds.
Finely chop basil.
Preheat oven to 400F.
Heat 2 tablespoons
oil in large skillet over medium-high heat.
Sprinkle eggplant with salt and pepper.
Place
in skillet.
Cover.
Cook until tender, turning, 10
minutes.
Transfer to plate.
Brush cut side of
bottom half of bread with rest of oil.
Cook in
skillet, cut side down, until golden, 1 minute.
Place bread, cut side up, on baking
sheet.
Spread with 3/4 cup sauce.
Crumble
goat cheese over; sprinkle with chopped
basil.
Top with eggplant.
Mound mozzarella
on eggplant; spoon remaining sauce over.
Bake bread until topping is hot and crust
is crisp, about 12 minutes.
Cut into 6 pieces.
Garnish with basil leaves
