Taking pizza to a new level

This time of year is tough. School is almost out, summer is quickly approaching and weeknights feel like they are in fast forward.

A healthy meal may not be at the top of everyone's list during this hectic time but it really should be. Take the initiative to prepare a great dinner. It doesn't have to be a complicated, time consuming dish.

In fact, this week's recipe is just a healthier version of everyone's favorite go-to weeknight dinner. Pizza! It may seem like homemade pizza is just not going to be possible on a weeknight, but follow this recipe and you will discover a super simple and healthy alternative to the greasy, expensive take out version of this family favorite.

Eggplant and margherita flatbread

Ingredients:

4 Tbsp olive oil

1 eggplant, cut in 1/2 inch thick rounds

1 loaf sourdough bread, cut in slices

1 can marinara sauce

fresh mozzarella cheese, cut in slices

1 bunch fresh basil

2 roma tomatoes

• preheat oven to 400 degrees

• heat a skillet over medium heat with 1 Tbsp olive oil

• cook eggplant slices for about 1 minute on each side in preheated skillet and set aside

• brush sourdough slices with olive oil and toast on a cookie sheet under broiler for 3-5 minutes

• spread marinara over sourdough and place eggplant and mozzarella on top

• Return slices to oven for 5 minutes or until mozzarella cheese is melted

• remove from oven, top with fresh basil and serve

• substitute tomato for eggplant for a margherita flatbread

This recipe is a variation of one found in Cooking Light Magazine.

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.