Pork Sausage and Cheesy Eggplant Flatbreads with Balsamic Glaze

These crispy flatbreads are loaded with savory pork sausage, tender eggplant and a medley of melted cheeses. Topped with a tangy balsamic glaze and fresh parsley, they make a perfect quick dinner that feels special.

Ready in about 30 minutes, this recipe uses simple ingredients to create a satisfying meal. The combination of Italian sausage, roasted eggplant and gooey mozzarella on a crunchy flatbread is irresistible. Drizzle with balsamic glaze for a sweet and tangy finish.

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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

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry produce. Trim and dice eggplant into 1/4-inch pieces until you have about 2 cups (save any extra for another use). Halve tomato lengthwise, then slice into 1/4-inch half-moons. Grate Parmesan into 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.
3. While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add eggplant, half the Italian seasoning, salt and pepper; cook, stirring occasionally, until slightly charred and almost cooked through, 4-5 minutes. Add more oil if needed.
4. Remove toasted flatbreads from oven. Carefully flip them so dimpled sides are up. Spread evenly with marinara, then sprinkle with mozzarella. Top with tomato slices and cooked eggplant. 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 into pieces and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage for a vegetarian option.

Can I make these flatbreads ahead of time?

They are best enjoyed fresh, but you can prep the toppings in advance and assemble just before baking.

What can I serve with these flatbreads?

A simple green salad or roasted vegetables would complement them nicely.