Cheesy Eggplant & Tomato Flatbreads

🥘 Ingredients

• bacon
  2 strips
• balsamic glaze
  1 tbsp
• black pepper
  ½ tsp
• eggplant
  2 c
• flatbreads
  2 units
• garlic powder
  ¼ tsp
• italian seasoning
  ½ tsp
• marinara sauce
  ½ cup
• mozzarella cheese
  2 oz
• olive oil
  2 tbsp
• parmesan cheese
  1 oz
• parsley
  2 tbsp
• salt
  1 tsp
• tomato
  1 unit

🍳 Cookware

• small bowl
• baking sheet
• large pan

1. 

   1

   flatbreads mozzarella cheese italian seasoning parmesan cheese tomato parsley eggplant balsamic glaze garlic powder marinara sauce bacon olive oil salt black pepper

   flatbreads: 2 units, mozzarella cheese: 2 oz, italian seasoning: ½ tsp, parmesan cheese: 1 oz, tomato: 1 unit, parsley: 2 tbsp, eggplant: 2 c, balsamic glaze: 1 tbsp, garlic powder: ¼ tsp, marinara sauce: ½ cup, bacon: 2 strips, olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Adjust oven rack to the top position and preheat to 425°F. Wash and dry all produce. Dice eggplant into ¼-inch pieces until you have 2 cups. Halve tomato lengthwise, then slice into ¼-inch-thick half-moons. Grate parmesan cheese over a small bowl . Finely chop parsley.
3. 

   3

   Place flatbreads on a baking sheet and rub all over with a drizzle of olive oil; season with garlic powder, salt, and pepper. Toast on the top rack, dimpled sides down, until browned ⏱️ 3 minutes .
4. 

   4

   While flatbreads toast, heat a drizzle of olive oil in a large pan over medium-high heat. Add eggplant, italian seasoning, salt, and pepper; cook, stirring occasionally, until slightly charred and almost cooked through ⏱️ 4 minutes . If pan seems dry, add a little more oil.
5. 

   5

   Once flatbreads are toasted, remove sheet from oven. Carefully flip them so dimpled sides are up and evenly spread with marinara sauce. Sprinkle with mozzarella cheese, then top with tomato slices and eggplant. Evenly sprinkle with grated parmesan cheese.
6. 

   6

   Return flatbreads to oven and bake until cheese is melted and bubbly ⏱️ 3 minutes .
7. 7

   Drizzle flatbreads with balsamic glaze and sprinkle with parsley. Cut into pieces, divide between plates, and serve.