Eggplant Marinara Flatbread Recipes

EGGPLANT FLATBREAD PIZZAS

Eggplant Flatbread Pizzas image

I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil, divided
2-1/2 cups cubed eggplant (1/2 inch)
1 small onion, halved and thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 naan flatbreads
1/2 cup part-skim ricotta cheese
1 teaspoon dried oregano
1/2 cup roasted garlic tomato sauce
1/2 cup loosely packed basil leaves
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Sliced fresh basil, optional

Steps:

Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

Nutrition Facts : Calories 340 calories, Fat 21g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 996mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

EGGPLANT MARINARA FLATBREAD

Eggplant Marinara Flatbread image

Provided by Bon Appétit Test Kitchen

Categories Bread Cheese Tomato Appetizer Vegetarian Quick & Easy High Fiber Mozzarella Eggplant Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 7

Ingredients

4 tablespoons (about) olive oil, divided
6 1/3- to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length
1 1/4 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)

Steps:

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 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

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