Eggplant Pita Pizza with Egg from Ricardo Recipe

Name: Eggplant Pita Pizza with Egg from Ricardo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 small eggplant, sliced; ¼ cup (60 ml) olive oil; 4 pita breads, about 8 inches (20 cm) in diameter; ½ cup (125 ml) puréed roasted red bell pepper (see note); 6 oz (170 g) sliced Oka cheese; 4 eggs; Salt and pepper

Ingredients

1 small eggplant, sliced
¼ cup (60 ml) olive oil
4 pita breads, about 8 inches (20 cm) in diameter
½ cup (125 ml) puréed roasted red bell pepper (see note)
6 oz (170 g) sliced Oka cheese
4 eggs
Salt and pepper

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 4 servings

Instructions

With the rack in the middle position, preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a non-stick skillet over medium-high heat, brown the eggplant in the oil, half at a time.
Season with salt and pepper.
Set aside on a plate.
Place the pita breads on the baking sheet.
Spread the puréed roasted red bell pepper on the pita breads.
Top with the eggplant and sprinkle with the cheese.
In the centre of each pita, break an egg.
Bake for 12 minutes.
Broil for about 3 minutes or until the egg white is cooked but the yolk is still runny.