Yield
Serves 1, Ready in 20 mins  

How to Make It

Step 1

Heat oven to 425°F. Line baking sheet with parchment paper. Lay the eggplant on the sheet. Spray each 4 times with nonstick cooking spray, and season with salt and black pepper. Bake for 15 minutes, until golden and tender.

 

Step 2

Top the eggplant with the tomato paste, mozzarella, pepper, and ham. Bake for 5 minutes, or until golden and melted. Serve with the arugula.

Chef's Notes

Smart tip: These keep well and taste good at room temperature. For a veggie alternative, swap a couple of sliced olives for the ham.

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