EGGPLANT FLATBREAD PIZZAS
3 tbsp olive oil, divided
2-½ cups cubed eggplant (½ inch)
1 small onion, halved and thinly sliced
½ tsp salt
⅛ tsp pepper
1 garlic clove, minced
2 naan flatbreads
½ cup part-skim ricotta cheese
1 tsp dried oregano
½ cup roasted garlic tomato sauce
½ cup loosely packed basil leaves
1 cup shredded part-skim mozzarella cheese
2 tbsp grated Parmesan cheese
Sliced fresh basil, optional
Preheat oven to 400°. In a large skillet, heat 1 tbsp oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat.
Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil.
Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.