Eggplant Marinara Flatbread

Ingredients

• 0.3 cup basil plus 6 leaves fresh whole chopped (for garnish)
• 6.3 inch thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
• 2 ounces goat cheese fresh soft
• 1.3 cups purchased marinara sauce fresh
• 4 ounces coarsely mozzarella cheese grated
• 4 tablespoons olive oil divided ()
• 1 loaf pain rustique trimmed to 9-inch length
• 1 loaf pain rustique trimmed to 9-inch length

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