Roasted Eggplant Flatbread with Smoked Mozzarella
Roasted eggplant, rich marinara, and smoky mozzarella turn this crisp gluten-free flatbread into an easy weeknight dinner that delivers all the flavors of eggplant Parmesan without the extra work or oil. The edges bake up golden, the cheese becomes perfectly bubbly, and fresh basil brightens every bite. Serve it with a simple green salad and enjoy.
Servings: FOUR
INGREDIENTS
1 1/2 cups GF flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plain whole milk Greek yogurt
1 tablespoon olive oil
1/4 cup water
1 medium eggplant
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 14-ounce can crushed tomatoes
8 ounces smoked mozzarella
2 tablespoons grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup fresh basil leaves, torn
PREPARATION
Make dough: Stir together flour, baking powder, and salt. Add yogurt, 1 tablespoon olive oil, and water. Mix until a soft dough forms. Knead for 1 to 2 minutes until smooth. Cover and let rest while preparing the toppings.
Roast eggplant: Heat oven to 425°F (220°C). Peel the eggplant in alternating stripes, then cut into 1/4-inch-thick rounds. Sprinkle both sides generously with salt and let sit for 30 minutes. Pat very dry with paper towels. Arrange on a parchment-lined baking sheet, drizzle with 1 tablespoon olive oil, season with black pepper, and roast for 25 to 30 minutes, flipping halfway, until deeply golden and most of the moisture has cooked away.
Make sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds to 1 minute, until fragrant. Stir in the crushed tomatoes. Season with salt and black pepper. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce is thick and most of the excess liquid has evaporated.
Shape flatbread: Increase oven to 475°F (245°C). Divide the dough into 2 pieces. Roll each into a 10-inch oval about 1/4-inch thick between two pieces of parchment. Transfer to a parchment-lined baking sheet.
Parbake: Bake for 8 to 10 minutes, until the surface looks dry and the bottom is beginning to turn golden.
Assemble: Spread the thick tomato sauce evenly over both flatbreads, leaving a small border. Top with the roasted eggplant, smoked mozzarella, Parmesan, and crushed red pepper flakes, if using. If not using Parmesan, add a touch of salt.
Bake: Return to the oven and bake for 5 to 6 minutes, until the edges are golden and the cheese is melted and bubbling. Broil for 1 to 2 minutes, if needed, for additional color.
Plate: Top with torn fresh basil, slice, and serve hot.
Notes:
Caputo Fioreglut produced the best texture when testing this recipe. Other gluten-free flour blends may absorb moisture differently, so you may need to add 1 to 2 tablespoons more water if the dough feels dry, or a little more flour if it feels too sticky.
Roasting the eggplant instead of frying keeps it tender and flavorful while using much less oil, but you can bread and pan fry for something more traditional.
Smoked mozzarella adds a subtle wood-fired flavor that pairs beautifully with the roasted eggplant. If you prefer a more traditional eggplant Parmesan flavor, substitute whole milk mozzarella.
