3/4cuptomato sauceI used homemade Puttanesca this last time, but plain tomato sauce like Multi or Rao's Marinara works fine
12cherry tomatoes halved
6green olives halved
12black oliveshalved
1/2small shallotthinly sliced
1large garlic cloveminced
1tablespooncapers
1/2cupfresh mozzarellathinly sliced
2tablespoonsParmigiano Reggianograted
12fresh basil leavestorn
1/2tspgrated lemon peel
salt and pepper
Instructions
Preheat oven to 400 degrees F.
Slice eggplant into 1/2 inch rounds (my eggplant gave me 12 slices), and score the top of the flesh with small crosses. Brush the top with olive oil and sprinkle with salt and pepper. Place on a parchment lined baking sheet, and bake for 15 minutes.
Remove the eggplant from the oven and set aside to cool completely.
While the eggplant rounds are baking, prep your toppings. When the eggplant rounds are cool, top each with a tablespoon of sauce, then some cheese, then surround that with the rest of the toppings up until the fresh basil, and bake in your 400 degree F. oven for another 30 minutes until the cheese is melted and slightly browned.
Remove eggplant from the oven and top with a little salt and pepper, torn basil, and grated lemon peel.