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Focaccia With Eggplant Onion And Tomatoes

Healthy.Eater's picture
Ingredients
  Whole wheat pizza dough 1 Cup (16 tbs)
  Cornmeal 2 Tablespoon
  Eggplants 12 Ounce, sliced lengthwise 1/4 inch thick (Two Small 6 Ounce Each Pieces)
  Red onion 1 Small, sliced 1/4 inch thick
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Extra virgin olive oil 2 Teaspoon
  Plum tomatoes 2 , halved lengthwise, seeded, and cut into 1/4 inch slices
  Minced fresh garlic 2 Teaspoon
  Minced fresh sage/1/2 teaspoon ground sage 1 Teaspoon
  Rosemary/1/2 teaspoon dried rosemary, crumbled 1 Teaspoon
  Diced part skim mozzarella cheese 2 Ounce (2/3 Cup)
  Grated parmesan cheese 1 Tablespoon
Directions

1 Prepare the pizza dough according to instructions, adding the sage and rosemary along with the flour.
Sprinkle a pizza pan with the cornmeal.
On a lightly floured surface, roll out the dough into a 10-inch circle.
Arrange the dough on the pizza pan, brush with the oil, and with your finger tips make impressions, about 1 inch apart, across the entire surface of the dough.
Let the dough rise in a warm place for 20 minutes.
2 Meanwhile, prepare the topping.
Preheat the broiler, setting the rack 6 inches from the heat.
Lightly grease a baking sheet.
Arrange the eggplant and onion slices on the baking sheet and sprinkle them with the salt and pepper.
Brush the vegetables with 1 teaspoon of the oil and broil for 3 to 4 minutes or until golden brown.
Turn, coat the other sides with the remaining teaspoon of oil, and broil 3 minutes more.
3 Preheat the oven to 450° F.
Arrange the eggplant, onion, and tomato slices on the dough.
Sprinkle the vegetables with the garlic, sage, rosemary, and the mozza rella and Parmesan cheeses.
Bake the focaccia in the lower third of the oven for 20 minutes or until the dough is golden brown.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable

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