Eggplant Parmesan Flatbread – Recipe! Image 1
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Eggplant Parmesan Flatbread – Recipe!

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Eggplant Parmesan is a classic Italian dish that almost all of us have eaten a time or two.  Traditionally the eggplant is dipped in egg and then coated in breadcrumbs and fried to perfection.  The eggplant is then, layered with Mozzarella, Ricotta, Parmesan and Marinara and baked in a casserole style dish in the oven. The flavors are so delicious and melt in your mouth and I wanted to capture a similar experience, but on a pizza crust.

In this recipe for Eggplant Parmesan Flatbread, I bake the eggplant in the oven, so it is less greasy than traditional recipes.  The eggplant becomes soft with crunchy edges and makes a nice veggie on top of this pizza.  Panko bread crumbs are sprinkled on top for additional layer of crunchy texture, which makes this pie a real hit among Italian food lovers.

Flatbread or pizza dough can be bought from any grocer in the frozen section, or purchased from your local pizzeria.  If frozen, let the dough rise in a bowl covered in plastic wrap for a few hours, before stretching.  The rest is pretty simple and worth every bite.

Eggplant Parmesan Flatbread – Recipe! Image 2


1 pound ball of pizza dough, fresh or frozen

1/2 cup marinara sauce

6 slices fresh eggplant, about 1/4 inch thick

1/4 cup panko breadcrumbs

4 ounces fresh mozzarella

1/4 cup grated Parmesan, fresh

olive oil



(Makes 1 Flatbread)

To Prepare:

1.  Let dough rise in a oiled bowl covered in plastic wrap, if frozen, about 2 hours.  Preheat oven to 425 degrees.  Place sliced eggplant on a sheet pan and drizzle with oil olive and sprinkle with salt and pepper. Bake for 15 minutes, or until the eggplant is softened and the edges are golden brown.  Increase temperature in oven to 450 degrees.


2.  Remove dough from the bowl and on a lightly floured surface, roll it out to 1/2 inch thick.  If you have a pizza stone, place the dough on a peel dusted with flour.  If baking on a sheet pan, place dough in the center.  Spoon marinara over top of the flatbread, leaving a 1-inch border.




3.  Place eggplant on top of the marinara and sprinkle each piece with Panko breadcrumbs.  This gives eggplant texture without frying.  Drizzle the eggplant with a little more olive oil.



4.  Pinch pieces of fresh mozzarella off the ball and scatter around the top of the flatbread.  Sprinkle with Parmesan cheese and a pinch of salt and pepper.  Slide the flatbread on the pizza stone, or place on sheet pan in oven to bake for 12-15 minutes. Remove Eggplant Parmesan Flatbread from the oven and let rest 3 minutes before slicing.  Enjoy!




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