Prep time: 15 minutes Cook time: 20-25 minutes Yield: 6
1 large eggplant
Extra virgin olive oil
1 teaspoon La Baleine Kosher Sea Salt + more to taste
1 cup marinara or pizza sauce
8-10 ounce ball of fresh mozzarella, cut into 6 slices
⅓ cup cherry tomatoes, chopped (optional)
Fresh ground black pepper
Red pepper flakes (optional, use if you want to add a little extra spice)
Preheat oven to 400 degrees.
Slice eggplant into rounds, ½”-¾” thick. Place on a parchment lined baking sheet. Brush both sides liberally with olive oil, then sprinkle generously with La Baleine Kosher Sea Salt.
Bake in preheated oven for 15 minutes, until the eggplant turns golden brown on top and has started to soften but is still holding a firm shape.
Top each eggplant slice generously with tomato sauce, then add a slice of mozzarella cheese. Place under the broiler for 5-10 minutes, or until the cheese is melted, bubbling and golden brown.
Finish with fresh basil, chopped cherry tomatoes (if using), a little more La Baleine Kosher Sea Salt and fresh ground pepper. If you want to add a little extra kick, you can also sprinkle on some red pepper flakes.
For the eggplant, look for more of a globe shape, or one that isn’t too narrow and is more evenly shaped, to ensure that all of the eggplant rounds are about the same diameter across.
In place of (or in addition to) the cherry tomatoes, feel free to add additional toppings of your choice- sauteed mushrooms, spinach, caramelized onions, olives, pepperoni, etc.