Name: Eggplant Marinara Flatbread
Prep time: 30 minutes
Total time: 45 minutes
Yield: 6 appetizer
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)

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