Pork Sausage & Cheesy Eggplant Tomato Flatbreads

🥘 Ingredients

• Italian pork sausage
  18 oz
• Italian seasoning (all for 4 servings)
  1 tbsp
• Mozzarella cheese
  1 c
• Parmesan cheese block
  2 unit
• balsamic glaze
  3.333 tbsp
• black pepper
• cooking oil
  2 tsp
• eggplant
  2 unit
• flatbreads
  4 unit
• garlic powder
  2 tsp
• marinara sauce
  5 oz
• parsley
  ½ oz
• salt
• tomato
  2 unit

🍳 Cookware

• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim and dice eggplant into ¼-inch pieces until you have about 2 cups (4 cups for 4). (There will be eggplant left over; toss it in the oven for another meal or freeze it and save for another use!) Halve tomato lengthwise, then slice into ¼-inch-thick half-moons. Grate Parmesan cheese block over a small bowl . Finely chop parsley .

   eggplant: 2 unit, tomato: 2 unit, Parmesan cheese block: 2 unit, parsley: ½ oz
2. 

   2

   Place flatbreads on a baking sheet and rub all over with a drizzle of cooking oil ; season with garlic powder , salt , and black pepper . Toast on top rack, dimpled sides down, until browned, ⏱️ 3-4 minutes . (For 4 servings, divide flatbreads between two baking sheets; toast on top and middle racks, switching rack positions halfway through.)

   flatbreads: 4 unit, cooking oil: 2 tsp, garlic powder: 2 tsp, salt, black pepper
3. 

   3

   While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add Italian pork sausage , eggplant, half the Italian seasoning , salt, and pepper; cook, stirring occasionally, until slightly charred and almost cooked through, ⏱️ 4-5 minutes . TIP: If pan seems dry, add more oil!

   Italian pork sausage: 18 oz, Italian seasoning: 1 tbsp (all for 4 servings)
4. 

   4

   Once flatbreads are toasted, remove sheet from oven. Carefully flip (dimpled sides up) and evenly spread with marinara sauce . Sprinkle with Mozzarella cheese , then top with tomato slices and eggplant. Evenly sprinkle with grated Parmesan.

   marinara sauce: 5 oz, Mozzarella cheese: 1 c
5. 

   5

   Return flatbreads to oven and bake until cheese is melted and bubbly, ⏱️ 3-5 minutes more.
6. 

   6

   Drizzle flatbreads with balsamic glaze and sprinkle with parsley. Cut flatbreads into pieces. Divide between plates and serve.

   balsamic glaze: 3.333 tbsp