Ingredients:
1 pint grape tomatoes, halved
1/2 cup shredded fresh basil
2 garlic cloves, pressed
2 tablespoons balsamic vinegar
3/4 teaspoon salt ( to taste)
1/2 teaspoon pepper ( to taste)
1 lb eggplants
1/4 cup olive oil or 1/4 cup canola oil
1 (16 ounce) packages baked pizza crusts ( Boboli)
6 ounces crumbled feta cheese
Directions:
Mix together the first 6 ingredients in a bowl; set aside.
Cut the eggplant crosswise into 1/2 inch thick slices.
Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
Broil for 2 minutes on each side or until lightly browned.
Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
Top with tomato mixture.
Sprinkle with cheese. Bake at 450F for 8-10 minutes or until heated.
Serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 44 min.