Eggplant Marinara Flatbread

Ingredients

• Mozzarella cheese

  Part skim 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 the eggplant into 6 even rounds and finely chop the basil.
2. Preheat the oven to 400°F. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the eggplant with salt and pepper, then place in the skillet. Cover and cook until tender, turning occasionally, for about 10 minutes. Transfer to a plate.
3. Brush the cut side of the sourdough bread with the remaining olive oil. Cook in the skillet, cut side down, until golden, about 1 minute.
4. Place the bread, cut side up, on a baking sheet. Spread with 3/4 cup of pasta sauce. Crumble goat cheese over the top and sprinkle with chopped basil. Top with the cooked eggplant rounds. Mound mozzarella on the eggplant and spoon the remaining sauce over.
5. Bake until the topping is hot and the crust is crisp, about 12 minutes. Cut into 6 pieces and garnish with basil leaves.

Similar Foods

• Eggplant Marinara Balls