Recipe · 35 min
Roasted Eggplant Flatbread with Mozzarella, Basil & Lemony Arugula
- 35 min
- 2–6 servings
- 699 kcal / serving
A pair of crisp flatbreads topped with roasted eggplant, melted mozzarella, and bright lemony arugula. It comes together quickly for a weeknight dinner with contrasting textures and fresh flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1eggplant
- 2flatbreads or naan
- ½ small pkgfresh basil
- ½lemon
- ¼ (8 oz) blockmozzarella cheese
- ½ (8 oz) cantomato sauce
- eggplants
- lemons
From the pantry: black pepper, crushed red pepper, Dijon mustard, extra virgin olive oil, garlic powder, honey, Italian seasoning, onion powder, oregano, dried, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1eggplant
- ½ small pkgfresh basil
- ½lemon
- eggplants
- lemons
Dairy, eggs & chilled
- ¼ (8 oz) blockmozzarella cheese
Bakery & bread
- 2flatbreads or naan
Pantry & dry goods
- ½ (8 oz) cantomato sauce
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| eggplant | 1 | 2 | 3 |
| flatbreads or naan | 2 | 4 | 6 |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| lemon | ½ | 1 | 1 ½ |
| mozzarella cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| tomato sauce | ½ (8 oz) can | 1 (8 oz) can | 1 ½ (8 oz) cans |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F. Wash the produce, then trim and cut the eggplant into ¾-inch cubes and spread them on a baking sheet. Toss with oil and spices, then spread in a single layer and roast until soft and browned, about 20 minutes.
- Meanwhile, arrange the flatbreads on another baking sheet and bake them in the oven until they’re just beginning to crisp, about 8 minutes, turning once halfway through.
- In a medium bowl, juice the lemon and whisk in oil, Dijon, honey, salt, and pepper to make a light dressing. Set aside.
- In a separate small bowl, combine the tomato sauce with the listed spices to create a seasoned sauce for the base.
- Coarsely grate the mozzarella so it melts evenly when heated.
- Once the eggplant is done, build the flatbreads by spreading a layer of tomato sauce on each, then topping with mozzarella and the roasted eggplant.
- Return the flatbreads to the oven and bake until the cheese is melted and everything is warmed through, about 5 minutes.
- Toss the arugula with the lemon dressing so it is lightly coated but still vibrant. Mix gently to keep it from wilting.
Two tips
- Make ahead: roast the eggplant up to the 20-minute step and refrigerate; reheat with the flatbreads when ready to finish.
- Serving idea: finish with torn fresh basil over the hot flatbreads and a side of dressed arugula for a bright contrast.
Nutrition per serving
- Calories
- 699 kcal
- Protein
- 22 g
- Carbs
- 78 g
- Fat
- 36 g
- Fiber
- 14 g
- Sodium
- 629 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.