This pizza is just so simple to make. The taste of eggplant blending well with the melting mozzarella, plus the fragrance of basil flake made a wonderful bite.
I prefer thin crust than thick one, so again, this time I made a thin crust base and then topped with sliced eggplants. Eggplant should be pre-cooked first to add more flavour to it. Over a frying pan, I fried a clove of garlic with a little olive oil. When the smell of garlic just came out, I added the eggplant slices, seasoned with salt, and cooked just until the two sides of each slice changed their color a bit. Over the crust, I used the traditional tomato sauce, then arranged a layer of eggplant slices, and lastly sprinkled with shredded mozzarella on top.
After about 15 to 20 minutes, the pizza got ready to eat. Enjoy