6.3 inch eggplant (3 to 4 inches in diameter; from 1 large)
2 ounces goat cheese fresh soft
1.3 cups tomatoes fresh
4 ounces mozzarella cheese grated
4 tablespoons olive oil divided ()
Equipment
frying pan
oven
Directions
Preheat oven to 400°F.
Heat 2 tablespoonsoil in large skillet over medium-high heat.
Sprinkle eggplant with salt and pepper.
Placein skillet. Cover. Cook until tender, turning, 10minutes.
Transfer to plate.
Brush cut side ofbottom half of bread with rest of oil. Cook inskillet, cut side down, until golden, 1 minute.
Place bread, cut side up, on bakingsheet.
Spread with 3/4 cup sauce. Crumblegoat cheese over; sprinkle with choppedbasil. Top with eggplant. Mound mozzarellaon eggplant; spoon remaining sauce over.
Bake bread until topping is hot and crustis crisp, about 12 minutes.