8 tablespoons olive oil
2 medium eggplants, cut in 1/3″ rounds
4 small sweet onions, cut in half and then cut in 1/4″ slices
1 loaf ciabatta bread, cut in half horizontally
2 1/2 cups marinara sauce
4 oz soft goat cheese
2/3 cup chopped basil and 12 whole leaves
2 cups (8 ounces) grated mozzarella
- Preheat oven to 400°F. Spread eggplant and onion out on 2 large greased baking sheets; brush with half of olive oil; season with salt and freshly ground black pepper. Roast for 10 minutes. Remove from oven, flip vegetables over, and roast another 10 minutes.
- Brush cut sides of bread with remaining oil. Place cut side up on a baking sheet. Spread with half of the sauce; crumble half of the goat cheese over and sprinkle with onions and chopped basil. Top with eggplant and mound mozzarella on each round. Spoon remaining sauce over the top.
- Bake for 12 minutes or until topping is hot and crust is crisp. Garnish with remaining goat cheese, kalamata olives and basil leaves.