Personally I thought these were delicious and VERY filling. Our store was out of ciabatta loaves so I used a loaf of Vienna and I think they were pretty comparable. The recipes says it serves 4 but we served it with soup and easily could have fed 6 and probably still had a piece leftover. It was also an exciting use of eggplant and I hope to get creative with it in the future.
A couple of the ingredients were tough to round up (or expensive) so I just used regular mozzarella slices and regular fresh-grated parmesan and don't feel any worse for the wear.
EGGPLANT PARM BREAD PIZZA
Source: 'Everyday with Rachael Ray'
2 small, firm eggplants - 1/4 C. extra-virgin olive oil - Salt and pepper - 1 onion, finely chopped - 2 large cloves garlic, finely chopped - One 14.5-oz can diced fire-roasted tomatoes - 1/3 C. basil leaves, torn - 1 loaf ciabatta bread, split - 1/2 C. freshly grated parmigiano-reggiano cheese - 8 slices smoked mozzarella
1. Preheat oven to 450. Halve the eggplants lengthwise and, using a small, sharp knife, score into small crosshatch cubes, being careful not to cut through the skins. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 20 minutes.
2. Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon olive oil, 1 turn of the pan, over medium heat. Add the onion and garlic and cook until softened, 6 to 7 minutes. Stir in the tomatoes and season with salt and pepper. Stir in the basil leaves until wilted. Keep warm over low heat.
3. Scoop out the eggplant flesh and spread it on the bread. Top with the tomato mixture, parmigiano-reggiano and mozzarella. Place the bread pizzas on the baking sheet and toast in the oven until the cheese melts, about 5 minutes. Cut each loaf half into 4 pieces.
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