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Aubergine Marinara Flatbread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This aubergine marinara flatbread is a delicious vegetarian dish that combines the comforting flavours of a classic Italian pasta bake with the satisfying crunch of toasted ciabatta. By pan-frying the aubergine slices before baking, you ensure a tender, melt-in-the-mouth texture that pairs perfectly with the rich tomato sauce and punchy herbs. It is a vibrant, colourful meal that feels sophisticated yet remains incredibly simple to prepare for a quick midweek dinner or a relaxed weekend lunch.

Packed with savoury mediterranean notes, this recipe features a clever combination of creamy goat’s cheese and melted mozzarella for a luxurious finish. It is an excellent choice for those seeking a hearty meat-free option that doesn't compromise on flavour. Serve it alongside a crisp green salad or some balsamic-glazed tomatoes for a complete, wholesome meal that everyone at the table will enjoy.

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Ingredients for Aubergine Marinara Flatbread

  • 60ml (about) olive oil, divided

  • 6 1/3- to 1/2-inch-thick aubergine 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

  • 300ml purchased fresh marinara sauce

  • 60g soft fresh goat cheese

  • 1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)

  • 120g coarsely grated mozzarella cheese (about 110g )

How to make Aubergine Marinara Flatbread

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Preheat oven to 204°C. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle aubergine with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.

Place bread, cut side up, on baking sheet. Spread with 180ml sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with aubergine. Mound mozzarella on aubergine; spoon remaining sauce over.

Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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