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Eggplant Marinara Flatbread

This is a scrumptious appetizer!  I used a short cut and substituted frozen ciabatta garlic bread.  It turned out pretty well, but if I make this recipe again, I will definitely use a fresh loaf.

Recipe from “Bon Appetit” magazine, October issue.

4 Tbsp olive oil, divided

6 1/3 – 1/2 inch thick eggplant rounds

1 loaf ciabatta or plain rustique

1 1/4 cups purchased fresh marina sauce

2 ounces soft fresh goat cheese

1/3 cup chopped basil

1 cup coarsely grated mozzarella

Preheat over to 400.  Heat 2 Tbsps olive oil over medium-high heat.    Sprinkle eggplant with salt and pepper.  Place in skillet.  Cover.  Cook until tender, turning, about 10 minutes.  Transfer to plate.  Brush cut side of bottom half of bread with rest of oil.  Cook in skillet, cut side down, until golden, 1 minute.

Place bread, cut side up on baking sheet.  Spread with 3/4 cup sauce.  Crumble goat cheese over; sprinkle with chopped basil.  Top with eggplant.  Mound mozzarella on eggplant; spoon remaining sauce over.

Bake bread until topping is hot and crust is crisp, about 12 minutes.  Cut into 6 pieces.  Garnish with basil leaves.

 

(sorry for the lack of pics on this one!  I was busy preparing a few things at once).

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About Hang Onto Your Fork

I am just a girl who loves to cook. I am happiest when friends and/ or family are sitting around my table enjoying a meal and sharing stories and laughter! I noticed myself spending a lot of time reading recipe sites, food blogs and cook books and finally decided to get in on the action! I am very much an amateur cook, and through the last couple of years have learned a lot through trial and error. So, I would like to invite you to join in my culinary triumphs and laugh at my kitchen disasters! I welcome any tips/ advice/ and comments that you may have!

One response »

  1. I need to stop reading your blog before lunch because it makes me VERY hungry!!

    Reply

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