Eggplant Flatbread Pizza

Preheat the oven to 400 F.

Cut your eggplant into six evenly thick round slices and season with salt and pepper. Set aside.

In a large skillet over medium heat, add half of the olive oil. Lay a few slices of eggplant in the skillet and cook until it is lightly browned on one side (about 4 minutes) and then flip and cook on the other side (an additional 3-4 minutes) until it cooks down and looks nice and golden. Set aside and repeat with remaining eggplant slices.

Drizzle the cut side of the ciabatta slices with the remaining oil (about 1 tablespoon each) and place, cut side down, in the warm skillet until the bread is golden brown (1-2 minutes). Remove from heat.

Lay the bread, cut side up, on a parchment lined baking sheet, and spoon some pizza sauce on top. Lay the eggplant slices over the sauce. Sprinkle with grated mozzarella cheese and some crumbled goat cheese and dot some more pizza sauce on top. Sprinkle some fresh Parmesan on top, if desired.

Bake until the topping is hot and slightly browned, about 12 minutes. Before serving, crack some fresh pepper on top and then slice into small pieces.

Recipe adapted from Annie’s Eats.