Eggplant Marinara Flatbread

Eggplant Marinara Flatbread Healthy Recipe

6 Servings 25 min Cook

Macros/Serving: 293 Calories


1 Cup, shredded Mozzarella Cheese
4 Tbsp Olive Oil
2 Slice, large (6" x 2-1/2" x 1-3/4") Sourdough Bread
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
2 Oz Goat Cheese
1 1/4 Cup Pasta Sauce
1 1/3 Cup leaves, whole Basil


Cut eggplant into (6) even rounds.

Finely chop basil.

Preheat oven to 400F.

Heat 2 tablespoons oil in large skillet over medium-high heat.

Sprinkle eggplant with salt and pepper.

Place in skillet.


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.

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.

Bake bread until topping is hot and crust is crisp, about 12 minutes.

Cut into 6 pieces.

Garnish with basil leaves