Balsamic Glazed Eggplant and Tomato Flatbreads with Mozzarella

These crispy flatbreads are loaded with savory marinara, melted mozzarella, tender eggplant and juicy tomato slices. A drizzle of balsamic glaze and a sprinkle of fresh parsley add a bright, tangy finish that takes this simple dish to the next level.

Perfect for a busy weeknight, this recipe comes together in under 30 minutes with minimal prep. The flatbreads toast up golden and crunchy, then get topped with a cheesy, vegetable-packed mixture that bakes until bubbly. Serve as a main or cut into pieces for a shareable appetizer.

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Ingredients

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. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim and dice eggplant into ¼-inch pieces until you have about 2 cups (4 cups for 4). Halve tomato lengthwise, then slice into ¼-inch-thick half-moons. Grate Parmesan over a small bowl. Finely chop parsley.
2. Place flatbreads on a baking sheet and rub all over with a drizzle of oil; season with garlic powder, salt and pepper. Toast on top rack, dimpled sides down, until browned, 3-4 minutes. (For 4 servings, divide flatbreads between two baking sheets; toast on top and middle racks, switching rack positions halfway through.)
3. While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add eggplant, half the Italian Seasoning (all for 4 servings), salt and pepper; cook, stirring occasionally, until slightly charred and almost cooked through, 4-5 minutes. TIP: If pan seems dry, add more oil!
4. Once flatbreads are toasted, remove sheet from oven. Carefully flip (dimpled sides up) and evenly spread with marinara. Sprinkle with mozzarella, then top with tomato slices and eggplant. Evenly sprinkle with grated Parmesan.
5. Return flatbreads to oven and bake until cheese is melted and bubbly, 3-5 minutes more.
6. Drizzle flatbreads with balsamic glaze and sprinkle with parsley. Cut flatbreads into pieces. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or fontina would work well in place of mozzarella. For a dairy-free version, try vegan mozzarella shreds.

Can I make these flatbreads ahead of time?

They are best served fresh from the oven. However, you can prep the eggplant and tomato slices in advance and assemble just before baking.

What can I substitute for balsamic glaze?

You can make your own by simmering balsamic vinegar until thickened or use a store-bought glaze. A drizzle of honey mixed with a little balsamic vinegar also works.