GREEK EGGPLANT, TOMATO, AND FETA PIZZA

Greek Eggplant, Tomato, and Feta Pizza image

Provided by ratherbeswimmin

Categories Vegetable

Time 44m

Yield 4 serving(s)

Number Of Ingredients 10

Previous Next

1 pint grape tomatoes, halved
1/2 cup shredded fresh basil
2 garlic cloves, pressed
2 tablespoons balsamic vinegar
3/4 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 lb eggplant
1/4 cup olive oil or 1/4 cup canola oil
1 (16 ounce) package baked pizza crusts (Boboli)
6 ounces crumbled feta cheese

Steps:

Mix together the first 6 ingredients in a bowl; set aside.
Cut the eggplant crosswise into 1/2 inch thick slices.
Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
Broil for 2 minutes on each side or until lightly browned.
Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
Top with tomato mixture.
Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.
Serve immediately.

Nutrition Facts : Calories 285.5, Fat 23.6, SaturatedFat 8.7, Cholesterol 40.1, Sodium 948.9, Carbohydrate 12.6, Fiber 5, Sugar 4.5, Protein 8.4