Serve this recipe with a glass of Merlot!

Eggplant Flatbread Pizzas

Ingredients

3 tablespoons olive oil, divided
2-1/2 cups cubed (1/2 inch) eggplant
1 small onion, halved and thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 naan flatbreads
1/2 cup part-skim ricotta cheese
1 teaspoon dried oregano
1/2 cup roasted garlic tomato sauce
1/2 cup loosely packed basil leaves
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions

~Preheat oven to 400°.

~In a large skillet, heat one tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, four to five minutes. Stir in garlic; remove from heat.

~Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil.

~Bake until crust is golden brown and cheese is melted, 12 to 15 minutes.