Ingredients for - Roasted Eggplant Parmesan Focaccia
How to cook deliciously - Roasted Eggplant Parmesan Focaccia
1. Stage
Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
2. Stage
Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
3. Stage
Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
4. Stage
When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
5. Stage
Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
6. Stage
Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.