Eggplant parm tortilla pizza

This trattoria favorite gets a makeover as quicker, lighter weeknight dinner by layering garlic-laced eggplant with a blend of parmesan and bread crumbs atop tortilla rounds, for individual pizzas with cracker-crisp crusts. Store bought marinara saves extra time, and the addition of fresh basil just before serving adds brightness of flavor and color. Cut fresh basil into a chiffonade by stacking a few leaves and rolling them, then cut the roll horizontally. The resulting thin, fragrant ribbons tossed across the pizzas to garnish make this an instant Italian classic. Serve alongside an arugula, tomato and mushroom salad for a complete meal. Or whip these up as easy game day appetizers, sliced to share, with a shaker of dried chili flakes on hand as an added garnish, pizza parlor style.