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Eggplant Marinara Flatbread

Eggplant Marinara Flatbread Recipe

  • 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)
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