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Greek Eggplant, Tomato, and Feta Pizza

Greek Eggplant, Tomato, and Feta Pizza

Southern Living SEPTEMBER 2001

  • Yield: 4 servings

Ingredients

  • 1 pint grape tomatoes, halved*
  • 1/2 cup shredded fresh basil
  • 2 garlic cloves, pressed
  • 2 tablespoons balsamic vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound eggplant
  • 1/4 cup MAZOLA Canola Oil
  • 1 (16-ounce) package baked pizza shell*
  • 4 ounces crumbled feta cheese

Preparation

Stir together first 6 ingredients, and set aside.

Cut eggplant crosswise into 1/2-inch-thick slices. Brush both sides evenly with oil, and place on an aluminum foil-lined baking sheet.

Broil 2 minutes on each side or until lightly browned.

Arrange eggplant evenly on pizza crust; top with tomato mixture, and sprinkle with cheese.

Bake at 450° for 8 to 10 minutes or until thoroughly heated. Serve immediately.

* 1 large tomato, seeded and chopped, may be subsituted for grape tomatoes; 4 pita bread rounds or 1 French bread loaf may be substituted for pizza shell.

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Greek Eggplant, Tomato, and Feta Pizza recipe

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