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Eggplant Marinara Flat Bread


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Rate this recipe 4.6/5 (7 Votes)


  • 4 Tablespoons Olive Oil, Divided
  • 6 slices Eggplant (cut 1/2-inch Thick)
  • Salt And Pepper
  • 1 loaf Ciabatta (or Italian), Cut In Half
  • 1 cup Marinara Sauce
  • 1 ounce, weight Soft Herbed Goat Cheese
  • 1 cup Grated Mozzarella Cheese


Servings 6
Preparation time 20mins
Cooking time 32mins


Step 1

Preheat the oven to 400ºF. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Season the eggplant slices with salt and pepper. Lay the eggplant in the heated skillet. Reduce the heat to medium-low and cook, turning, until the eggplant is lightly browned on both sides, about 6 minutes total. Transfer to a plate and set aside. Brush the cut side of the bread slices with the remaining oil and cook in the warm skillet on medium-high heat until golden brown, 1-2 minutes.

Lay the bread, cut side up, on a baking sheet. Spread a thin layer of the marinara sauce on each slice. Crumble the goat cheese over the marinara and sprinkle with chopped basil. Lay the eggplant slices on top of the marinara. Sprinkle the shredded mozzarella over the eggplant slices and dot lightly with remaining marinara sauce.

Bake until the topping is hot and slightly browned, about 12 minutes. Slice into small pieces.

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