Pork Sausage & Cheesy Eggplant Tomato Flatbreads
with Balsamic Glaze, Marinara & Parsley
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Perfect for a quick weeknight dinner, these toasted flatbreads come together with ease. Marinara, mozzarella, tomato, and tender eggplant melt into a cheesy topping, finished with Parmesan. A drizzle of balsamic glaze and a sprinkle of parsley add bright, tangy flavor to this simple yet satisfying meal.
Ingredients
2 unit
Flatbreads
(Contains: Soy, May contain traces of allergens, Sesame, Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
½ tablespoon
Italian Seasoning
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 unit
Tomato
¼ ounce
Parsley
1 unit
Eggplant
5 teaspoon
Balsamic Glaze
1 teaspoon
Garlic Powder
9 ounce
Italian Pork Sausage
2.5 ounce
Marinara Sauce
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
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 over a small bowl. Finely chop parsley.
Place flatbreads on a baking sheet and rub all over with a drizzle of oil; season with garlic powder, salt, and 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.)
While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add eggplant, half the Italian Seasoning (all for 4 servings), salt, and pepper; cook, stirring occasionally, until slightly charred and almost cooked through, 4-5 minutes. TIP: If pan seems dry, add more oil!
Once flatbreads are toasted, remove sheet from oven. Carefully flip (dimpled sides up) and evenly spread with marinara. Sprinkle with mozzarella, then top with tomato slices and eggplant. Evenly sprinkle with grated Parmesan.
Return flatbreads to oven and bake until cheese is melted and bubbly, 3-5 minutes more.
Drizzle flatbreads with balsamic glaze and sprinkle with parsley.
Cut flatbreads into pieces. Divide between plates and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Good flavor overall, but some found it a bit dry.
- Suggestions: Consider adding extra marinara sauce and mozzarella cheese for more moisture and cheesy goodness 🧀.
