No-Crust Vegetable Pizzas

Eggplant and portobello mushrooms are the easiest crustless foundations for tomato sauce, cheese and other toppings. — Threemanycooks.com

Crustless Eggplant Pizza With Olives and Feta

Serves 4

1/4 cup olive oil, divided

3 medium garlic cloves, minced and divided

1 large eggplant (about 1 1/2 - 2 pounds) cut into 8, 1/2 -inch slices.

Salt and ground black pepper

1 cup canned crushed tomatoes

1/2 cup pitted Kalamata olives, coarsely chopped

1/2 cup crumbled feta cheese (about 2 ounces)

Adjust oven rack to lowest and highest positions and heat oven to 450 degrees. Mix 3 tablespoons oil and 2/3 of the garlic. Place eggplant rounds on a rack set over a rimmed baking sheet. Brush both sides with garlic oil and sprinkle with salt and pepper. Roast one side for 10 minutes, then turn and continue to roast until remaining side is golden brown, about 10 minutes longer. Turn broiler to high.

While eggplant roasts, mix remaining garlic and tablespoon of oil with tomatoes. Top each eggplant round with a portion of tomato sauce, then olives, and finally cheese. Set pan on highest oven rack and broil until cheese melts and starts to turn spotty brown. Serve!

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