Eggplant Marinara Flatbread

Name: Eggplant Marinara Flatbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters chopped fresh basil plus 6 whole leaves (for garnish); 6 inches thick eggplant rounds (3 to 4 inches in diameter; from 1 large); 57 grams soft fresh goat cheese; 296 milliliters purchased fresh marinara sauce; 113 grams cup coarsely grated mozzarella cheese (about; 4 Tbsps (about) olive oil, divided; 1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length

Eggplant Marinara Flatbread is a gluten free, primal, fodmap friendly, and vegetarian recipe with 6 servings. One serving contains 177 calories, 7g of protein, and 16g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have purchased marinara sauce, thick eggplant rounds, pain rustique, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Heat 2 tablespoonsoil in large skillet over medium-high heat.

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Frying Pan

Sprinkle eggplant with salt and pepper.

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Salt And Pepper

Eggplant

Placein skillet. Cover. Cook until tender, turning, 10minutes.

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Frying Pan

Transfer to plate.

Brush cut side ofbottom half of bread with rest of oil. Cook inskillet, cut side down, until golden, 1 minute.

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Bread

Cooking Oil

Place bread, cut side up, on bakingsheet.

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Bread

Spread with 3/4 cup sauce. Crumblegoat cheese over; sprinkle with choppedbasil. Top with eggplant. Mound mozzarellaon eggplant; spoon remaining sauce over.

Ingredients you will need

Eggplant

Cheese