This is a scrumptious appetizer! I used a short cut and substituted frozen ciabatta garlic bread. It turned out pretty well, but if I make this recipe again, I will definitely use a fresh loaf.
Recipe from “Bon Appetit” magazine, October issue.
4 Tbsp olive oil, divided
6 1/3 – 1/2 inch thick eggplant rounds
1 loaf ciabatta or plain rustique
1 1/4 cups purchased fresh marina sauce
2 ounces soft fresh goat cheese
1/3 cup chopped basil
1 cup coarsely grated mozzarella
Preheat over to 400. Heat 2 Tbsps olive oil over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, about 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
Place bread, cut side up on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves.
(sorry for the lack of pics on this one! I was busy preparing a few things at once).