Prep 20 mins
Cook 50 mins
Adapted from Cooking Light. The crust has a crispy texture like a thin-crust pizza, and it was soo delicous that it reminded me of my trip to Italy, where the tomatoes tasted so fresh. My husband and I demolished the dish in one meal because it was that good! Every ingredient is low-fat, but very flavorful. I also enjoy this dish because it's beautiful to serve if you have company. This meal is one of my new favorites! Note: If you can't find smoked mozzarella (like us), add a few dashes of liquid smoke to the mozzarella, to taste. Works like a charm!
- 1 cup all-purpose flour
- 1 tablespoon toasted wheat germ
- 1 teaspoon baking powder
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 1⁄4 cup water
- 1 tablespoon olive oil
- cooking spray
- 1 (1 lb) eggplant, cut crosswise into 1/4-inch-thick slices
- 3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon olive oil
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh basil leaf, chopped
- 1 1⁄2 teaspoons fresh oregano, chopped, can use 2 tsp dried
- 1 1⁄2 teaspoons of fresh mint, chopped
- 2 plum tomatoes, thinly sliced (about 6 ounces)
- 1⁄2 cup smoked mozzarella cheese, shredded, divided
- 2 tablespoons parmesan cheese, freshly grated, can use Pecorino Romano
- Preheat oven to 400°.
- To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture.
- Add water and 1 tablespoon oil, stirring to form a soft dough.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
- Slightly overlap 2 sheets of plastic wrap on a slightly damp surface.
- Unwrap dough, and place chilled dough on plastic wrap.
- Cover with 2 additional sheets of overlapping plastic wrap.
- Roll dough, still covered, into an 11-inch circle.
- Remove top sheets of plastic wrap.
- Fit dough, plastic-wrap side up, into a 10-inch round ceramic tart dish coated with cooking spray.
- Remove remaining plastic wrap.
- Press dough against bottom and sides of pan.
- Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes.
- Cool completely on a wire rack.
- To prepare filling, arrange eggplant on several layers of heavy-duty paper towels.
- Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes.
- Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil.
- Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
- Bake at 400° for 20 minutes.
- Stack eggplant slices on a plate; cover with plastic wrap.
- Let eggplant stand 7 minutes to steam.
- Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly.
- Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
- Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust.
- Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan.
- Bake at 400° for 10 minutes or until cheese melts.
- Cut into 8 wedges.