Best Garlicky Eggplant Tomato And Basil Bobolis Recipes

GARLICKY EGGPLANT, TOMATO AND BASIL BOBOLIS

Garlicky Eggplant, Tomato and Basil Bobolis image

Categories Cheese Garlic Tomato Bake Vegetarian Kid-Friendly Goat Cheese Basil Eggplant Bon Appétit Small Plates

Yield Serves 8

Number Of Ingredients 8

Ingredients

4 medium Japanese eggplants, thinly sliced lengthwise
1/4 cup olive oil
3 cups freshly grated mozzarella cheese
2 1-pound Bobolis (baked cheese pizza crusts)
1 1/2 pounds plum tomatoes, halved, seeded, chopped
6 ounces fresh soft goat cheese (such as Montrachet), coarsely crumbled
15 large garlic cloves, very thinly sliced
1 1/2 cups thinly sliced fresh basil leaves (about 2 bunches)

Steps:

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°F. 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.

GARLICKY EGGPLANT, TOMATO AND BASIL BOBOLIS

Garlicky Eggplant, Tomato and Basil Bobolis image

I found this recipe on the epicurious website. It was originally in the October 1991 issue of Bon Appetit magazine. I made some modifications for my own tastes and was pretty pleased with the result. You could probably increase or decrease the topping ingredients for your own personal preferences. If you really like garlic use up to 4 cloves or maybe 2 Japanese eggplants. Enjoy!

Provided by Kim127

Categories Lunch/Snacks

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1 medium Japanese eggplant, thinly sliced lengthwise
2 tablespoons olive oil
1 cup mozzarella cheese, freshly grated
1 boboli thin pizza crust
2 large roma tomatoes, sliced
3 ounces fresh goat cheese, crumbled
2 -3 large garlic cloves, very thinly sliced
1/2 cup fresh basil, thinly sliced
4 ounces fresh mozzarella cheese, sliced

Steps:

Preheat broiler.
Place thinly sliced eggplant slices on a large baking sheet and brush both sides with the olive oil.
Broil until eggplant starts to brown, turn over slices and broil again. Takes about 6-8 minutes. Cool slightly.
Turn the oven down to 450 degrees.
Place the boboli crust on a large baking sheet or pizza stone.
Sprinkle the 1 cup of shredded mozzarella on the crust. Top with eggplant slices, sliced tomatoes, goat cheese, garlic slices and fresh basil. Place sliced mozzarella on top.
Bake until cheese melts and the edges brown. About 12-15 minutes.
Let stand for 10 minutes. Cut into wedges and serve!

Nutrition Facts : Calories 699.7, Fat 52.1, SaturatedFat 25.6, Cholesterol 122.6, Sodium 936.1, Carbohydrate 23.7, Fiber 10.7, Sugar 10.7, Protein 38.1