Eggplant Marinara Flatbread

Eggplant Marinara Flatbread
Photo by www.epicurious.com

Ingredients

  • 4 tablespoons (about) olive oil, divided
  • 6 1/3- to ½-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
  • 1 ¼ cups purchased fresh marinara sauce
  • 2 ounces soft fresh goat cheese
  • 1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)
  • 1 cup coarsely grated mozzarella cheese (about 4 ounces)
  • 1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length

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 d...

View full recipe at SpringPad

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