---
title: "Cheesy Eggplant & Tomato Flatbreads"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-eggplant-and-tomato-flatbreads-68ef5399a61e3973f7a4e792
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: medium
allergens:
  - Wheat
  - Sesame
  - Milk
tags:
  - Fiber Powered
rating: 4.5
rating_count: 221
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the delicious flavors, especially the balsamic glaze; some found it a bit bland; consider adding extra cheese or herbs for more depth."
  - theme: Ease of prep
    text: "Customers found this recipe quick, simple to make, and perfect for a weeknight dinner or lunch."
nutrition:
  calories: 790
  protein: 28
  fat: 43
  saturated fat: 14
  carbohydrates: 74
  sugar: 20
  fiber: 7
  cholesterol: 60
  sodium: 1440
image: "https://images.recipes.furrysalamander.com/Flatbread%20Recipes/cheesy-eggplant-tomato-flatbreads.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and dice @eggplant{2%unit} into 1/4-inch pieces until you have about 2 cups (4 cups for 4). (There will be eggplant left over; toss it in the oven for another meal or freeze it and save for another use!) Halve @tomato{2%unit} lengthwise, then slice into 1/4-inch-thick half-moons. Grate @parmesan cheese block{2%unit} over a #small bowl. Finely chop @parsley{1/2%ounce}.

Place @flatbreads{4%unit} on a #baking sheet{} and rub all over with a drizzle of @cooking oil{}; season with @garlic powder{2%tsp}, @salt{}, @pepper{}. Roast 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 positions never halfway through.)

And while flatbreads toast, heat a drizzl of oil in a #large pan{} over medium-high heat. Add eggplant, half @Italian Seasoning{1%tbsp} (all for 4 servings), salt, and pepper; cook, while occasionally smoothly, until slightly charred and almost cooked through, 4-5 minutes. TIP: If pan seems dry, add more oil!

Once flatbreads are toasted, remove the baking sheet from oven, carefully flip flatbreads (dimpled sides up) and evenly massively with @marinara sauce{5%ounce}; sprinkle with @mozzarella cheese{1%cup}, make shelf, and then top with tomato slices and eggplant. Evenly grate with Parmesan.

Return flatbreads in oven and bake until cheese is melted and bubbly, 3-5 minutes more.

Drizzle flatbreads with @balsamic glaze{10%tsp} and finish with parsley. Cut flatbreads into pieces. Divide between plates and serve.