Rating: 3.62 stars
21 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

Pair this focaccia with a crisp green salad for an easy meal.

Everyday Food, September 2009

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Recipe Summary

prep:
20 mins
total:
1 hr 45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry and set aside.

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  • Preheat oven to 400 degrees; place a rimless baking sheet or inverted rimmed baking sheet in oven. On a floured surface, roll out dough to 1/2-inch thickness. Sprinkle cornmeal on another baking sheet or inverted rimmed baking sheet or lightweight wooden board; top with dough (you will transfer it onto the preheated sheet to cook).

  • Brush dough with 3 tablespoons oil and sprinkle with 1/2 cup cheese. Layer on eggplant; top with 3 tablespoons oil, oregano, and 1/2 cup cheese. Let stand 30 minutes. Give sheet a gentle shake to ensure dough isn't sticking.

  • Carefully remove baking sheet from oven and slide focaccia onto sheet. Return to oven and bake until bottom of focaccia is crispy and edges are golden, 20 minutes. Serve warm or at room temperature.

Cook's Notes

Preheating your baking sheet ensures a crispy dough. You can find dough at the supermarket or ask for it at your local pizzeria.

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Reviews (3)

21 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
09/04/2018
Very tasty for so few ingredients. A great way to use eggplant and an awesome appetizer.
Rating: Unrated
07/27/2012
I've made this several times this eggplant season. This is the best eggplant recipe I've had. Even the kids love it. I used sliced garlic on it as well.
Rating: Unrated
03/22/2010
I made this for a party, I made two and sliced and arranged on a platter. It was a hit and so pretty on the plate. There are several steps but it is worth it! Right before serving I spinkled some freshley ground sea salt over the top.
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