- Rating:
- Servings:
- 2
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 2 tablespoons Olive Oil
- 2 cups Japanese Eggplant (about 8 ounces) cut into 1/4 inch thick cubed
- 1 medium Onion thinly sliced
- 8 ounces Organic Roma Tomatoes thinly sliced
- 3 tablespoons Parmesan Cheese grated
- 3/4 teaspoon Dried Marjoram
Directions
Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
Spread eggplant mixture evenly over bottom of pizza crust. Arrange tomatoes over eggplant. Sprinkle with cheese and marjoram.
Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes.
