Eggplant Marinara Flatbread

Name: Eggplant Marinara Flatbread
Prep time: 30 minutes
Total time: 45 minutes
Yield: makes 6 pieces
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 leaves; 1 cup coarsely grated mozzarella cheese (about 4 ounces)

By Bon Appétit Test KitchenPhotography by Lisa Hubbard

November 17, 2009

Recipe notes