Entree
8 servings
20 minutes
15-20 minutes
Chef Andrew Faulkner
1 Store Bought Pizza Crust
2 tablespoons Olive Oil
2 cups Japanese Eggplant (about 8 ounces), cut into 1/4 inch thick cubes
1 medium Onion, thinly sliced
8 ounces Organic Roma Tomatoes, thinly sliced
3 tablespoons Parmesan Cheese, grated
3/4 teaspoon Dried Marjoram
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.
