Eggplant Focaccia

This is a fairly easy dish to throw together and it 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.

INGREDIENTS:

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, shredded

1 oz. Parmesan cheese for final topping

VARIATION: Add a little cooked crumbled pork or Italian sausage crumbles to crust before layering with eggplant.

DIRECTIONS: 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. If you want to make this look like pizza, use a pizza pan instead. Spread batter all the way to the edges of whatever pan you use. 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.