Eggplant Parm Flatbreads

Serves:
Makes 4 flatbreads.
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Eggplant Parm Flatbreads: These are the perfect easy eggplant parmesan dish. Easier to make than the classic baked dish, but still has all the flavors! | macheesmo.com
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These are the perfect easy eggplant parmesan dish. Easier to make than the classic baked dish, but still has all the flavors!

Ingredients

1 large eggplant, sliced into 1/4-inch slices
3 large eggs
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon chili powder
12-16 oz. mozzarella, grated
2-3 oz. shredded parmesan cheese
1 cup marinara sauce
Fresh basil, garnish

Directions

  1. Cut the eggplant into 1/4-inch slices. In a large bowl, stir together the flour and spices. In a medium bowl whisk together the eggs.
  2. Dip each slice of eggplant in the eggs and then in the flour mixture. Transfer dredged eggplant to a plate or resting area.
  3. Heat a large skillet over medium-high heat with about 1 cup of oil. You don’t need a lot but there should be a nice layer on the pan.
  4. Add eggplant slices in batches and fry for 2-3 minutes per side.
  5. Remove eggplant slices and let drain.
  6. Preheat oven to 425 degrees F.
  7. Add flatbreads to a baking sheet and bake them for four minutes with nothing on them.
  8. Remove from oven and top each flatbread with 1/4 cup marinara, mozzarella cheese, eggplant slices, a little more Parmesan cheese (don’t overdo the cheese), and sprinkle with salt and pepper.
  9. Bake for another 8 minutes.
  10. Garnish with fresh basil, slice and serve!