/Eggplant and Ricotta Flatbread

Eggplant and Ricotta Flatbread

Eggplant and Ricotta Flatbread

February 28, 2019

  • Yields: Makes 2 Flatbreads


1 package Colors Rustic Flatbread (contains 2 flatbreads)

5 ounces Woodstock Foods Frozen Grilled Eggplant

2 cups shredded mozzarella

½ cup ricotta

½ cup Cadia Organic Red Wine Pasta Sauce

¼ cup Parmesan

Olive oil, for drizzling


1Heat eggplant according to package instructions. Set aside.

2Preheat oven to 425°F.

3Divide ricotta between both flatbreads and spread evenly over flatbread crusts. Layer on mozzarella, Parmesan, and eggplant. Top with tomato sauce.

4Bake for 20-25 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and drizzle lightly with olive oil. Serve immediately.

2019-03-01T00:26:06+00:00February 28, 2019|0 Comments

Scroll Up