Eggplant Parmigiana Flatbread

Chef's notes

Few vegetables have the versatility, unique texture, and exotic taste of eggplant. Melanzane alla Parmigiana”, Eggplant Parmigiana is my favorite preparation. Although I often combine simple eggplant dredged in flour and sautéed in olive oil with a variety of other pizza toppings, this flatbread gives eggplant center stage and takes full advantage of the very best eggplant has to offer.

Eggplant is first disgorged to release any bitterness (see below). Once dry, eggplant is floured, and sautéed; can be done well ahead. When ready to assemble, formed flatbread are topped with ground tomatoes, basil, Italian cheeses, and a drizzle of olive oil. Eggplant is double layered on top, each also flavored with tomatoes and cheeses.

Flat breads are crisped over high direct heat while flavors of tomato, basil, olive oil and Italian cheeses are wonderfully blended. Results, one of the most flavorful flatbread ever; simply delicious.

Disgorging: eggplant benefits from disgorging, techniques used to “sweat” eggplants to eliminate their bitter juices. Mom simply sprinkled salt on both sides of sliced eggplant and set them on towels for at least a half hour releasing bitter liquid. Salted rounds can also be layered in a pasta strainer over a pan or sink and weighted down with a partially filled water bowl. After disgorging, salt and sweat are wiped off or slices rinsed and dried on paper towels.

Tomatoes, for flatbreads you can choose among Italian style ground tomatoes with or without puree or one of my newer favorites, fire roasted crushed tomatoes.

My family traditionally used fresh mozzarella with grated parmigiana cheese in theirs Eggplant “Parm”. As the picture above shows, I use shredded Italian cheese blend, but the choice is up to you.

This recipe makes two flatbread with a pound of pizza dough.

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Ingredients

Preparing eggplant

3 medium firm eggplants
Kosher salt for disgorging
flour for dredging
olive oil or vegetable oil

Remaining Ingredients:

1-pound pizza dough

1 can ground Italian style tomatoes plain or with puree or ground roasted tomatoes.
Fresh basil leaves or Italian seasoning blend
1-pound shredded Italian cheese blend (4 cups) or mozzarella cheese
Grated parmigiana cheese
Olive oil

Instructions

Preheat oven to 525° direct heat, NOT convection
Peel eggplant and remove tips. Cut into ¼-inch rounds. Lightly salt both sides and place them single layer on paper towels. In about a half hour, wipe both sides of eggplant with additional paper towel.
Sauté eggplant: Pour olive oil in a large pan over medium heat. Dredge eggplant in flour. Shake off excess and place them single layer in heated oil. When the top side of eggplant becomes moist, flip over. When both sides are tanned and cooked through, place them on paper towels. Repeat, adding more olive oil as needed while adjusting heat. This can be done well ahead.
When ready, form flatbread as discussed under section on “dough basics”. Place flatbread either in a lightly oiled cookie sheet or on a wooden paddle dusted with course corn meal if cooking on a stone.
Spread ground tomato on flatbread to within ¾ inch of dough’s edges. Sprinkle tomato with torn basil or with dry Italian seasoning. Spread both with about a third of the shredded 5 Italian cheeses and sprinkle with grated parmigiana. Lightly drizzle with olive oil.
Evenly layer both flatbread with half the eggplant. Lightly cover both with more ground tomatoes, the next third of shredded cheeses, and grated parmigiana.
Repeat with remaining eggplant, tomato and shredded Italian cheeses. However, don’t top with grated parmigiana. Finely grated parmigiana cheese exposed to high heat easily burns.
Finish with another light drizzle of olive oil. Bake until crust is crisp, cheeses melted and browned on top. Let flatbread rest about 5 minutes before cutting.

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Eggplant Parmigiana Flatbread