LAVASH PIZZAS WITH ARUGULA AND EGGPLANT

LAVASH PIZZAS WITH ARUGULA AND EGGPLANT image

Yield 4 servings

Number Of Ingredients 13

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

Steps:

Preheat oven to 450°. 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 eggplant and 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.