by Michael Scott of Eagle Rock Backyard Farms
5 cups heirloom tomatoes, chopped 2 large eggplants, sliced into 1 inch discs 1/4 cup onion, sliced 1 large red, yellow, or orange bell pepper, seeded and chopped 1 cup fresh mozzarella cheese, grated 1/4 cup parmesan cheese, grated 4 or 5 large garlic cloves 1/2 teaspoon red pepper flakes 1 teaspoon balsamic vinegar 2 tablespoons olive oil 2 tablespoons fresh basil, chopped Salt & pepper to taste
Lay sliced eggplant onto a paper towel and salt lightly. Place a couple more paper towels on top of the eggplant. This will help draw some of the moisture from the eggplant and will make it a little more firm instead of soggy.
With a food processor, finely diced tomatoes, onion, bell pepper, and garlic. In a large skillet heat olive oil over medium heat. Add diced tomatoes, onion, bell pepper, garlic, balsamic vinegar, red pepper flakes, and salt & pepper to taste. Cook for 30 to 40 minutes until sauce cooks down and becomes thick.
While you are cooking the sauce down, heat oven to 350. Place eggplant onto a cookie sheet single layer and bake for 25 to 35 minutes until eggplant is slightly brown.
Top each eggplant with sauce, grated mozzarella, and parmesan cheese. You can either place the eggplant pizzas back in the oven until cheese melts or under the broiler to give your cheese a little crispness. This is how I prefer them. Sprinkle with chopped basil and Enjoy!