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Recipes
October 2010

Eggplant Marinara Flatbread

By Bon Appétit Test KitchenPhotography by Lisa Hubbard

Recipe information

  • 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)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover and cook until golden and tender, turning occasionally and pressing lightly with spatula, about 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with remaining oil. Place in skillet, cut side down, and cook until golden, about 1 minute.

    Step 2

    Place bottom half of bread, cut side up, on baking sheet (reserve top for another use). Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; top with remaining sauce.

    Step 3

    Bake bread until topping is hot and bottom crust is crisp, about 12 minutes. Cut bread into 6 pieces. Place 1 basil leaf on each eggplant slice and serve.

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