cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 679 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 2 eggplants
  • 4 flatbreads or naan
  • 1 small pkg fresh basil
  • 1 lemon
  • ½ (8 oz) block mozzarella cheese
  • 1 (8 oz) can tomato sauce
  • black pepper
  • crushed red pepper
  • Dijon mustard
  • extra virgin olive oil
  • garlic powder
  • honey
  • Italian seasoning
  • onion powder
  • oregano, dried
  • salt

Instructions

  1. Preheat oven to 425°F.
  2. Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 2 eggplants
    • 1 lemon
    • 1 (5 oz) pkg baby arugula
    • 1 small pkg fresh basil
  3. Trim and cut eggplants into ¾-inch cubes; transfer to a large baking sheet pan. Drizzle with oil and season with spices; toss to coat, then spread out in a single layer.
    • 2 tbsp extra virgin olive oil
    • 1 tsp oregano, dried
    • ½ tsp salt
    • ¼ tsp black pepper
  4. Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until eggplant is soft and browned, 20-25 minutes. Remove from oven.
  5. Meanwhile, arrange flatbreads on another large baking sheet. Place in the oven and bake, flipping halfway through, until slightly crispy, about 8 minutes. Remove from oven and set aside.
    • 4 flatbreads or naan
  6. While the flatbreads are toasting, juice lemon into a large bowl. Add oil, Dijon, honey, salt, and pepper; whisk to combine the dressing and set aside.
    • 4 tsp extra virgin olive oil
    • 1 tsp Dijon mustard
    • 1 tsp honey
    • ¼ tsp salt
    • ¼ tsp black pepper
  7. Place tomato sauce and spices in a small bowl; whisk to combine and set aside.
    • 1 (8 oz) can tomato sauce
    • ½ tsp Italian seasoning
    • ⅛ tsp onion powder
    • ⅛ tsp garlic powder
    • ⅛ tsp crushed red pepper
    • ⅛ tsp salt
  8. Coarsely grate mozzarella.
    • ½ (8 oz) block mozzarella cheese
  9. When the eggplant is done, prepare the flatbreads. Spread tomato sauce over each flatbread; top with mozzarella and eggplant.
  10. Return flatbreads to the oven and bake until warmed through and cheese is melted, about 5 minutes. Remove from oven.
  11. Meanwhile, add arugula to the bowl with the dressing and toss to coat.
  12. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
  13. Slice flatbreads, divide between plates, and sprinkle with basil. Serve with lemony arugula on the side and enjoy!

Nutrition per Serving

Calories
679
Fat
33g
Net Carbs
64g
Protein
22g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring spoons
  • mixing bowls
  • oven mitts
  • tongs
  • whisk or fork