Step 1 of 10
Quick & Easy Eggplant Naan Pizzas
Preheat oven to 425°F.
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Step 2 of 10
Quick & Easy Eggplant Naan Pizzas
Line a baking sheet with parchment paper.
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Step 3 of 10
Quick & Easy Eggplant Naan Pizzas
Arrange the naan on the baking sheet. Drizzle an equal amount of the olive oil over the surface of each piece.
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Step 4 of 10
Quick & Easy Eggplant Naan Pizzas
Thinly slice the eggplant into 1/8-inch thick rounds. Cut each round in half.
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Step 5 of 10
Quick & Easy Eggplant Naan Pizzas
Stack the basil leaves and roll into a tight log. Make very thin slices across the log to create ribbons.
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Step 6 of 10
Quick & Easy Eggplant Naan Pizzas
Divide the pizza sauce equally on each naan piece and spread it into an even layer, leaving a 1/2-inch border around the sauce.
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Step 7 of 10
Quick & Easy Eggplant Naan Pizzas
Spread eggplant slices evenly over each piece of naan, then add a sprinkling of shredded cheese, drops of ricotta cheese, and half of the basil ribbons. Reserve remaining basil for garnish.
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Step 8 of 10
Quick & Easy Eggplant Naan Pizzas
Bake the pizzas on middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 14-15 minutes.
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Step 9 of 10
Quick & Easy Eggplant Naan Pizzas
Check to see that pizzas are done. Remove from oven or add time as needed.
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Step 10 of 10
Quick & Easy Eggplant Naan Pizzas
Allow pizzas to cool on the baking sheet for 2-3 minutes. Top with reserved basil ribbons and a sprinkle of Parmesan cheese, if desired. Slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.