Eggplant Marinara Flatbread

Ingredients

• 0.3 cup basil fresh whole chopped (for garnish)
• 0.3 cup basil fresh whole chopped (for garnish)
• 6.3 inch eggplant (3 to 4 inches in diameter; from 1 large)
• 2 ounces goat cheese fresh soft
• 1.3 cups tomatoes fresh
• 4 ounces mozzarella cheese grated
• 4 tablespoons olive oil divided ()

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 400°F.
2. Heat 2 tablespoonsoil in large skillet over medium-high heat.
3. Sprinkle eggplant with salt and pepper.
4. Placein skillet. Cover. Cook until tender, turning, 10minutes.
5. Transfer to plate.
6. Brush cut side ofbottom half of bread with rest of oil. Cook inskillet, cut side down, until golden, 1 minute.
7. Place bread, cut side up, on bakingsheet.
8. Spread with 3/4 cup sauce. Crumblegoat cheese over; sprinkle with choppedbasil. Top with eggplant. Mound mozzarellaon eggplant; spoon remaining sauce over.
9. Bake bread until topping is hot and crustis crisp, about 12 minutes.
10. Cut into 6 pieces.
11. Garnish with basil leaves
12. Per serving: 289 calories, 17 g fat, 4 g fiber
13. Bon Appétit