Eggplant Parmesan Flatbread
This gluten-free Eggplant Parmesan Flatbread has all of the flavors and textures of classic Baked Eggplant Parmesan in flatbread form.
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!