Eggplant Flatbread Pizzas

• 3 tablespoons olive oil, divided
• 2-1/2 cups cubed eggplant (1/2 inch)
• 1 small onion, halved and thinly sliced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 garlic clove, minced
• 2 naan flatbreads
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon dried oregano
• 1/2 cup roasted garlic tomato sauce
• 1/2 cup loosely packed basil leaves
• 1 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Sliced fresh basil, optional

1. Preheat oven to 400u0b0. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat.
2. Place naan on a
3. . Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil.
4. Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

olive oil, eggplant, onion, salt, pepper, garlic, flatbreads, ricotta cheese, oregano, tomato sauce, basil, mozzarella cheese, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/eggplant-flatbread-pizzas/ (may not work)