Eggplant Marinara Flatbread

Ingredients

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Sourdough bread

  French or vienna

  2 slice, large or 192g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Goat cheese

  Soft type

  2 oz or 57g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 ¼ cup or 321g

• Basil

  Fresh

  ⅓ cup leaves, whole or 8g

Directions

1. Cut eggplant into (6) even rounds. Finely chop basil.
2. Preheat oven to 400F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
3. Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
4. Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

Similar Foods

• Eggplant Marinara Balls