Balsamic Chicken and Eggplant Flatbreads with Mozzarella

These crispy flatbreads are loaded with savory marinara, melted mozzarella, tender eggplant and juicy chicken. A drizzle of balsamic glaze and a sprinkle of fresh parsley add a bright, tangy finish that elevates this simple dish.

Perfect for a busy weeknight, this recipe comes together quickly with minimal prep. The flatbreads toast up golden and crunchy, while the toppings meld into a cheesy, flavorful combination that everyone will love.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit EggplantView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Dice eggplant into ¼-inch pieces (about 2 cups). Halve tomato lengthwise, then slice into ¼-inch half-moons. Grate Parmesan. Chop parsley.
2. Place flatbreads on a baking sheet. Rub with oil, season with garlic powder, salt and pepper. Toast on top rack, dimpled sides down, until browned, 3-4 minutes.
3. While flatbreads toast, heat oil in a large pan over medium-high heat. Add eggplant, half the Italian seasoning, salt and pepper. Cook, stirring, until slightly charred and almost tender, 4-5 minutes. Add more oil if needed.
4. Remove flatbreads from oven. Flip so dimpled sides are up. Spread with marinara, sprinkle with mozzarella, then top with tomato slices and eggplant. Sprinkle with grated Parmesan.
5. Return to oven and bake until cheese is melted and bubbly, 3-5 minutes.
6. Drizzle with balsamic glaze and sprinkle with parsley. Cut into pieces and serve.

Recipe Tips

FAQ

Can I use pre-shredded mozzarella?

Yes, pre-shredded mozzarella works fine. Freshly grated Parmesan is recommended for best flavor.

Can I make this vegetarian?

Absolutely! Simply omit the chicken and add extra vegetables like bell peppers or mushrooms.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.