I adore eggplant parmesan and decided to make a fun gluten-free twist on it for the spring and summer months. eggplant is at the peak of it’s season and is lovely roasted then layered with italian cheeses, your favorite jarred or homemade marinara, truffled gluten-free breadcrumbs and fresh basil. this eggplant parmesan flatbread is simple to make and utilizes your favorite frozen pizza crust!
the inspiration:
I adore eggplant parmesan but can rarely order It being gluten-free. One of my favorite local restaurants has a roasted eggplant parmesan that is naturally gluten-free and it gives me all of the feels without the fried eggplant. I thought I would try this roasted version and serving it in flatbread form. the results are so delicious!
eggplant parmesan flatbread ingredients:
- eggplant: instead of dredging and frying them, I slice thinly and roast until soft and golden to layer on our flatbread.
- grain-free frozen pizza crust: my favorites are this one and this one (used in the recipe).
- cheeses: I utilize blocked parmesan and fresh mozzarella for my cheeses.
- gf breadcrumbs: gf breadcrumbs infused with truffle oil are the perfect topping for nostalgic eggplant parmesan flavors.
- fresh garlic: added to a truffle breadcrumbs adds a nostalgic italian flavor.
- jarred marinara: serves on the base of the pizza and dotted atop as a classic eggplant parmesan component.
- fresh basil: the perfect burst of freshness at the end.
how to make:
this eggplant parmesan flatbread has a few simple components to prep before assembly. You’ll begin by slicing the eggplant thinly in rounds, drizzling with plenty of olive oil, (so they don’t stick), and roasting, turning often, until golden brown. Next, you’ll mix up a simple truffle breadcrumb mixture and shave some parmesan cheese on a microplane for garnish. assemble, bake, then finish with more parmesan cheese and fresh basil.
menu planning ideas:
this eggplant parmesan flatbread is the perfect stand alone appetizer but I’ve also added some menu planning combinations if you wish to dress it up or down.
- weeknight dinner: serve the eggplant parmesan flatbread with grilled then sliced chicken sausages. these cacio e Pepe chicken sausages would be a delish combination with it, (found at whole foods).
- cocktail party: serve the eggplant parmesan flatbread with my classic ploughman’s lunch and maple sage-spiced macadamias.
- sunday supper: serve the eggplant parmesan flatbread alongside my grain-free spaghetti pie bake and my fancy wedge salads with parmesan truffle dressing.
Eggplant Parmesan Flatbread
Ingredients
- 1 medium eggplant sliced in ¼ inch thick rounds
- 1 1/2 Tablespoons olive oil
- ¼ teaspoon kosher salt
- 10 grounds of fresh-cracked black pepper
- 1 frozen or refrigerated 12-inch pizza crust I used grain-free capellos naked crust
- 2 oz fresh mozzarella bocconcini balls sliced in rounds
- 1/2 cup prepared or jarred marinara separated in half
- ¼ cup parmesan cheese grated on the microplane, for garnish
- 20 small basil leaves for garnishing
Truffle Parmesan Breadcrumbs:
- ¼ cup gluten-free breadcrumbs I used Aleia's brand
- 2 teaspoons black truffle oil
- 1 garlic clove grated on a microplane
- 1/4 cup parmesan cheese grated on the microplane
- a sprinkling of good salt
Instructions
- Preheat oven to 375 degrees.
- On a half sheet pan, arrange eggplant in a single layer. Sprinkle with the salt and pepper and drizzle liberally with the olive oil on both sides to prevent sticking.
- Bake for 7-8 minutes then carefully flip eggplant rounds and return to oven.
- Bake an additional 7-8 minutes until both sides are golden and tender and most moisture has released. Set aside.
- While eggplant slices are baking, prepare the Truffle Parmesan Breadcrumbs. In a small bowl, combine all ingredients with a small fork or spoon.
- Raise oven temperature to 425 degrees. Add your flatbread to a sheet pan to assemble. Begin by adding 1/2 of the marinara to crust, distributing evenly. Next, arrange eggplant slices in a circular pattern all across crust, overlapping just slightly.
- Add sliced mozzarella all across crust, finished with small dollops of remaining marinara. Sprinkle Truffle Parmesan Breadcrumbs all across.
- Bake flatbread according to package directions, about 14-16 minutes total, rotating the pan 180 degrees midway through cooking.
- Serve finished with more grated parmesan and fresh basil leaves. Slice then serve immediately. Enjoy!
