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Eggplant Marinara Flatbread
- 4 tablespoons (about) olive oil, divided
- 6 1/3- to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
- 1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length
- 1 1/4 cups purchased fresh marinara sauce
- 2 ounces soft fresh goat cheese
- 1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)
- 1 cup coarsely grated mozzarella cheese (about 4 ounces)
Directions:View on Bon Appetit
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