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1
Preheat the oven to 400 F.
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2
Cut your eggplant into six evenly thick round slices and season with salt and pepper.
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3
Set aside.
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4
In a large skillet over medium heat, add half of the olive oil.
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5
Lay a few slices of eggplant in the skillet and cook until it is lightly browned on one side (about 4 minutes) and then flip and cook on the other side (an additional 3-4 minutes) until it cooks down and looks nice and golden.
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6
Set aside and repeat with remaining eggplant slices.
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7
Drizzle the cut side of the ciabatta slices with the remaining oil (about 1 tablespoon each) and place, cut side down, in the warm skillet until the bread is golden brown (1-2 minutes).
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8
Remove from heat.
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9
Lay the bread, cut side up, on a parchment lined baking sheet, and spoon some pizza sauce on top.
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10
Lay the eggplant slices over the sauce.
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11
Sprinkle with grated mozzarella cheese and some crumbled goat cheese and dot some more pizza sauce on top.
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12
Sprinkle some fresh Parmesan on top, if desired.
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13
Bake until the topping is hot and slightly browned, about 12 minutes.
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14
Before serving, crack some fresh pepper on top and then slice into small pieces.
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15
Recipe adapted from Annies Eats.
