LAVASH PIZZAS WITH ARUGULA & EGGPLANT

LAVASH PIZZAS WITH ARUGULA & EGGPLANT image

Yield 4 Servings

Number Of Ingredients 13

1 1 1/2pound eggplant, peeled, cut into 1/2" cubes ( about 3 cups)
1 TSP sea salt plus more for seasoning
2 TBSP extra-virgin olive oil, divided, plus more for brushing
freshly ground pepper
4 8" squares soft whole wheat lavash
1 CUP small cherry tomatoes, halved
1/2 CUP chopped scallions
1/2 CUP coarsely grated mozzarella
1/4 CUP finely grated Parmesan
1 TBSP chopped fresh oregano
1 TSP crushed red pepper flakes
8 CUPs arugula
1 TBSP fresh lemon juice

Steps:

Preheat oven to 450 degrees. Toss eggplant with 1 TSP salt in a medium bowl, Let sit between double layers of paper towels for 10 minutes. Pat dry. Return to bowl; toss with 1 TBSP oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes. Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 TBSP oil, and juice in a large bowl, Season with salt and pepper. Mound salad over pizzas. Cut each into 4 pieces.

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