Eggplant Marinara Flatbread
A rustic Italian-inspired flatbread featuring tender eggplant slices, marinara sauce, and a delightful combination of goat cheese and mozzarella, topped with fresh basil leaves.
Ingredients
- •4 tablespoons olive oil
- •6 slices eggplant
- •1 loaf ciabatta
- •1¼ cups marinara sauce
- •2 ounces goat cheese
- •⅓ cup fresh basil
- •1 cup mozzarella cheese
Cooking Instructions
- 1.
Preheat oven to 400°F. 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.
15 min
- 2.
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.
5 min
- 3.
Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves
12 min
