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 
Comments
Tell us what you're thinking...
and oh, if you want a pic to show with your comment, go get a gravatar!