Garlicky Eggplant, Tomato, and Basil Bobolis

The scent of roasted eggplant and garlic always transports me back to my grandmother’s kitchen. She had a knack for transforming simple ingredients into culinary masterpieces. Her eggplant parmesan was legendary, but it was her quicker, more casual eggplant pizzas that I remember most vividly – a perfect blend of smoky eggplant, sweet tomatoes, and fragrant basil, all atop a crispy crust. This recipe captures that same magic, offering a taste of Italy with minimal fuss.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-23 minutes
• Total Time: 35-38 minutes
• Servings: 2-4
• Yield: 1 pizza
• Dietary Type: Vegetarian

Ingredients

• 1 medium Japanese eggplant, thinly sliced lengthwise
• 2 tablespoons olive oil
• 1 cup mozzarella cheese, freshly grated
• 1 boboli thin pizza crust
• 2 large roma tomatoes, sliced
• 3 ounces fresh goat cheese, crumbled
• 2-3 large garlic cloves, very thinly sliced
• ½ cup fresh basil, thinly sliced
• 4 ounces fresh mozzarella cheese, sliced

Equipment Needed

• Large Baking Sheet
• Pizza Stone (optional)

Instructions

1. Preheat your broiler.
2. Arrange the thinly sliced eggplant slices on a large baking sheet. Brush both sides of the slices generously with the olive oil. This ensures they cook evenly and develop a beautiful color.
3. Broil the eggplant until it begins to brown. Then, turn the slices over and broil again until both sides are lightly charred and tender. This should take approximately 6-8 minutes total. Watch them closely, as broilers can vary in intensity, and you don’t want them to burn. Once cooked, let the eggplant cool slightly.
4. Reduce the oven temperature to 450 degrees Fahrenheit (232 degrees Celsius).
5. Place the boboli crust on a large baking sheet or, for a crispier crust, directly on a pizza stone.
6. Sprinkle the 1 cup of shredded mozzarella cheese evenly over the Boboli crust. This forms a base layer of melted cheese that will help hold all the other toppings in place.
7. Top the cheese with the broiled eggplant slices, overlapping them slightly to cover the crust. Arrange the sliced roma tomatoes evenly over the eggplant.
8. Scatter the crumbled goat cheese over the tomatoes. The tangy goat cheese adds a lovely contrast to the sweetness of the tomatoes and the richness of the eggplant.
9. Distribute the very thinly sliced garlic cloves evenly. Be careful not to use too much garlic, as it can be overpowering.
10. Sprinkle the freshly sliced basil generously over the pizza. The fresh basil adds a burst of aromatic flavor that really elevates the dish.
11. Finally, place the sliced fresh mozzarella cheese on top. This creates a beautiful, melted finish.
12. Bake in the preheated oven until the cheese is melted and bubbly, and the edges of the crust are golden brown. This typically takes about 12-15 minutes, but keep an eye on it, as oven times may vary.
13. Remove the pizza from the oven and let it stand for about 10 minutes before cutting into wedges and serving. This allows the cheese to set slightly and prevents it from sliding off when you cut it.

Expert Tips & Tricks

• Salt the Eggplant: For even better flavor and texture, salt the eggplant slices before broiling. Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. This draws out excess moisture and prevents the eggplant from becoming soggy. Rinse the eggplant and pat it dry before brushing with olive oil and broiling.
• Garlic Infusion: For a more subtle garlic flavor, infuse the olive oil with garlic before brushing it on the eggplant. Gently heat the olive oil with a crushed garlic clove over low heat for a few minutes, then remove the garlic and use the infused oil.
• Crispy Crust: To ensure a perfectly crispy crust, preheat your pizza stone in the oven for at least 30 minutes before baking the pizza. This helps the crust cook evenly and become nice and crunchy. You can also brush the crust with a little olive oil before adding the toppings.
• Make-Ahead Tip: The eggplant can be broiled ahead of time and stored in the refrigerator for up to 2 days. This makes assembling the pizza even quicker on the day you want to serve it.
• If you don’t have a broiler, you can use a grill or a grill pan to cook the eggplant. Just make sure to watch it closely so it doesn’t burn.

Serving & Storage Suggestions

Serve this Garlicky Eggplant, Tomato, and Basil Bobolis immediately for the best flavor and texture. It’s fantastic on its own as a light meal or can be paired with a simple side salad for a more substantial offering.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven or toaster oven until warmed through and the cheese is melted. You can also reheat individual slices in the microwave, but the crust may become a bit softer.
Freezing is not recommended, as the texture of the eggplant and cheese can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	700 kcal	35%
Total Fat	52g	67%
Saturated Fat	26g	130%
Cholesterol	123mg	41%
Sodium	936mg	39%
Total Carbs	24g	8%
Dietary Fiber	11g	44%
Sugars	11g	–
Protein	38g	76%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza crust in place of the Boboli crust.
• Vegan: Substitute the mozzarella and goat cheese with vegan cheese alternatives.
• Spicy Kick: Add a pinch of red pepper flakes to the garlic slices before baking for a touch of heat.
• Pesto Twist: Spread a thin layer of pesto on the crust before adding the other toppings.
• Different Vegetables: Add other vegetables such as bell peppers, zucchini, or mushrooms.
• Herbs: Use a mix of fresh herbs such as oregano, thyme, or rosemary along with the basil.
• Cheese variations: You can substitute provolone, asiago, or parmesan cheese to suit your preferences.

FAQs (Frequently Asked Questions)

Q: Can I use regular eggplant instead of Japanese eggplant?
A: Yes, you can use regular eggplant. However, Japanese eggplant tends to be less bitter and has a thinner skin, which makes it ideal for this recipe. If using regular eggplant, consider peeling it first and salting it to draw out any bitterness.

Q: Can I grill the eggplant instead of broiling it?
A: Absolutely! Grilling the eggplant will give it a delicious smoky flavor. Just make sure to brush the grill grates with oil to prevent sticking.

Q: Can I make this ahead of time?
A: You can broil the eggplant ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to assemble and bake the pizza just before serving to prevent the crust from getting soggy.

Q: What if I don’t have goat cheese?
A: If you don’t have goat cheese, you can substitute it with ricotta cheese or feta cheese.

Q: How do I prevent the crust from getting soggy?
A: To prevent the crust from getting soggy, make sure to broil the eggplant until it’s cooked through and to not overload the pizza with toppings. Also, preheating the pizza stone can help create a crispier crust.

Final Thoughts

I truly hope you’ll give this Garlicky Eggplant, Tomato, and Basil Bobolis a try. It’s a delightful, flavorful dish that’s perfect for a quick weeknight meal or a casual gathering with friends. Feel free to adjust the toppings to your liking and experiment with different cheeses or vegetables. And please, share your creations and feedback – I’d love to hear how you make it your own! This pairs beautifully with a crisp, chilled white wine, such as a Pinot Grigio or Sauvignon Blanc.