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

If 98 cents per serving falls in your budget, Eggplant Marinara Flatbread might be an amazing gluten free, primal, fodmap friendly, and vegetarian recipe to try. This recipe serves 6. One portion of this dish contains around 7g of protein, 16g of fat, and a total of 177 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of basil plus 6 leaves, olive oil, purchased marinara sauce, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

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

Equipment you will use

Frying Pan

Sprinkle eggplant with salt and pepper.

Ingredients you will need

Salt And Pepper

Eggplant

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

Equipment you will use

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.

Ingredients you will need

Bread

Cooking Oil

Place bread, cut side up, on bakingsheet.

Ingredients you will need

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