Eggplant Focaccia


Eggplant Focaccia
Eggplant Focaccia

This is a fairly easy dish to throw together and is quite tasty.  Any leftovers can be reincarnated the next day by adding some browned Italian sausage and mushrooms or some super thin slices of green pepper and seeded tomato.  My husband is a hearty eater and had 3 slices.  It took only 2 to satisfy me.  Not suitable until Atkins Phase 2 OWL unless you use a different, Induction-friendly bread instead of the bread mentioned below.  I added 2 sausage patties to the focaccia pictured above, because that’s what I had cooked, leftover in the fridge.  Next time I’ll use 4 patties.  If you add sausage, be sure to add that to the nutritional info shown below.

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1 batch of Artisan Flat Bread  (use Jen Eloff’s Gluten-Free mix in this bread for gluten-free version)

8 oz. unpeeled, eggplant (sliced thin, about 1/8″-¼” thick)

2 T. extra virgin olive oil

1 T. chopped fresh rosemary

¼ tsp. crushed dried oregano

Pinch each onion powder and garlic powder

3 oz. Havarti, Emmentaler, Swiss or Jack cheese, grated

1 oz. Parmesan cheese for final topping


Slice eggplant and spread onto paper towels and lightly salt.  Let sit 10 minutes and pat the water off tops.  Repeat for other side of eggplant.

Preheat oven to 350º.  While eggplant is “bleeding” out its water, make the Artisan Flat Bread per recipe instructions.  I always use mozzarella cheese where the recipe says Italian blend cheese. Spread batter onto parchment-lined 13×15 pan.  You can spread batter all the way to the edges and make the sheet rectangular, or make it oval like I did in the picture below.   Sprinkle rosemary, oregano and onion and garlic powder on top.  Now evenly spread half the grated cheese onto the batter.  If adding sausage, do it now.  Arrange eggplant slices in 1-2 slightly overlapping layers evenly on top.  Sprinkle with remaining grated cheese.   Finally, top with the Parmesan. Drizzle with the olive oil and bake for 30 minutes at 350º or until eggplant is done.  Remove from oven and slice into 12 pieces.  Serve immediately.  This is nice with a green or tomato salad.  Easiest eaten with your hands like pizza.

NUTRITIONAL INFO:  Makes 12 servings.  Excluding any added sausage, each serving contains:

238.5 calories

19.7 g  fat

4.76 g  carbs

2.34 g  fiber

14.1 g  protein

2.42 g  NET CARBS

2 thoughts on “Eggplant Focaccia

  1. Jeanne

    Thanks for the recipe Peggy–it turned out wonderful-I like super easy recipes so this was a little more involved for me but I was so glad I tried it–I used the BTF mix for the bake mix for the bread-it turned out super and I will be making that again for sure for other things-ie pizza etc-I did go ahead and add sausage as you suggested–I have a husband who thinks it’s not a meal without meat! but he loved it also-I used a large pizza pan-it made 10 pieces-5 left over for tomorrow-so you know it was good! thanks again!

    1. Oh, I haven’t made that in ages and was just looking at it this evening for a possible post on another site I belong to. What a coincidence! I’m so glad you guys liked it! It is a little more involved than most of my recipes, but so worth the effort. Next time I make it I may add some shredded fresh basil leaves, too. 🙂

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