Sunday, October 4, 2009

Egglpant Focaccia with Fontina


This can make a quick easy Fall meal. Next time I would add onions and maybe some roasted garlic. I use trader joe's pizza dough, but homemade would be just as good (not better, but just as good).


Dough
One large eggplant sliced 1/4 inch thick crosswise
grated fontina cheese--just a pile or so
olive oil
salt and pepper
Fresh Oregano

Heat oven to like 500 degrees with pizza stone in oven. Sprinkle eggplant with salt in colander and let sit for 10 minutes then pat dry. Stretch dough out to fit pan/stone and set on pizza peel or inverted cookie sheet. Sprinkle dough with 1/2 of cheese, layer with eggplant, drizzle with olive oil and season with salt and pepper, layer with rest of cheese and oregano. Bake 20 minutes or until edges begin to brown and cheese is bubbly.

2 comments:

Hawke said...

That looks good. I am going to try it. I never use fontina for some reason. It will be good to try something different.

Panooch said...

Yummmmmmmmm.