LAVAS PIZZAS WITH ARUGULA AND EGGPLANT

LAVAS PIZZAS WITH ARUGULA AND EGGPLANT image

Yield 4 Servings

Number Of Ingredients 13

1 1½-lb. eggplant, peeled, cut into ½" cubes (about 3 cups)
1 tsp. sea salt plus more for seasoning
2 Tbsp. extra-virgin olive oil, divided, plus more for brushing
Freshly ground pepper
4 8" squares soft whole wheat lavash
1 cup small cherry tomatoes, halved
½ cup chopped scallions
½ cup coarsely grated mozzarella
¼ cup finely grated Parmesan
1 Tbsp. chopped fresh oregano
1 tsp. crushed red pepper flakes
8 cups arugula
1 Tbsp. fresh lemon juice

Steps:

Preheat oven to 450 F. Toss eggplant with 1 tsp. salt in a medium bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry, return to bowl; toss with 1 Tbsp. oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes. Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 Tbsp. oil, and juice in a large bowl. Season with salt and pepper. Mound salad over pizzas. Cut each into 4 pieces.