Eggplant Parm Flatbread

This flatbread comes together quick- perfect for a mid-week dinner.  A coating of panko mimics fried eggplant, so the process is fast and simple.  

yields 2 flatbreads

  • 2 naans
  • 4 small heirloom tomatoes thinly sliced
  • 3 small eggplants of varying kind thinly sliced
  • 1/4 C mozzarella shredded
  • 2 T grated parmesan
  • 3 t panko bread crumb
  • olive oil
  • flake salt and small basil leaves

Place pizza stone in oven, pre-heat oven to 425°F.  Meanwhile, assemble flat breads.  Brush olive oil on both breads.  Scatter tomatoes evenly over both naans.  Season with salt and pepper.  Top with eggplant slices, scattered evenly.  Brush slices of eggplant with olive oil, and lightly top with panko.  Divide mozzarella and parmesan, and sprinkle on breads.  Drizzle with olive oil, season with salt and pepper.  Pull hot pizza stone out of the oven and place both flat breads on stone.  Put in oven and cook until edges are browned and cheese is bubbling.  Finish with a sprinkle of maldon salt and basil leaves.

Pairing:

cocktail: Corleone Cooler

beer:  Witbier.  The high carbonation of a witbier contrasts the creaminess of the mozzarella and eggplant.  An effervescent wit is a great accompaniment to this meal.  Some beers to look for: Allagash White, Cisco Grey Lady, Dogfish Head Namaste.