Garlicky Eggplant, Tomato and Basil Bobolis

READY IN: 30mins
Recipe by Kim127

I found this recipe on the epicurious website. It was originally in the October 1991 issue of Bon Appetit magazine. I made some modifications for my own tastes and was pretty pleased with the result. You could probably increase or decrease the topping ingredients for your own personal preferences. If you really like garlic use up to 4 cloves or maybe 2 Japanese eggplants. Enjoy!

Top Review by Brooke the Cook in

Loved it! My crust package contained two crusts and DH asked when we were making the other one this way! Soon, I said as its really flavorful summery pizza.

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Place thinly sliced eggplant slices on a large baking sheet and brush both sides with the olive oil.
  3. Broil until eggplant starts to brown, turn over slices and broil again. Takes about 6-8 minutes. Cool slightly.
  4. Turn the oven down to 450 degrees.
  5. Place the boboli crust on a large baking sheet or pizza stone.
  6. Sprinkle the 1 cup of shredded mozzarella on the crust. Top with eggplant slices, sliced tomatoes, goat cheese, garlic slices and fresh basil. Place sliced mozzarella on top.
  7. Bake until cheese melts and the edges brown. About 12-15 minutes.
  8. Let stand for 10 minutes. Cut into wedges and serve!

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