The cool thing about working part time at a bookstore is that…well, you get to see all the new books that come out! You can talk to customers about good books they’ve read and skim through books from all different genres in hopes to find a new and fun read.
Recently this 50 Shades of Grey trilogy has blown up. Gone crazy. Made people mad excited. It’s cool, I get it, and since these books are my store’s biggest seller by far, I knew I had to read it. So, I did…and the book had me hooked.
It’s weird, the entire story is unbelievable, the writing is bad, the male character is seriously messed up and into painful sex, but there I was….reading my sexy book in the park while sipping iced tea, in bed at night while my boyfriend made fun of me, and in between baking times while my cookies were in the oven.
I guess I’m just like everyone else. I couldn’t get enough of it. The only thing that seriously confuses me though is when customers come into the store and say “the book is life changing” or “the best book ever” or “it has amazing writing and plot”….really?! Have these people ever even read a book before? Who knows. And if this book is actually life changing, I do not want to know what’s going on inside their bedrooms…or maybe I do. Creepy.
Anyway! On to flatbread. Delicious, amazing, chewy, flatbread. This appetizer seriously rocks my world, and will totally rock yours too. It has herbed goat cheese, mozzarella, marinara and buttery eggplant on ciabatta. YES!
- 4 tbsp extra virgin olive oil, divided
- 1 whole medium eggplant, cut into six slices
- I ciabatta loaf, cut in half
- 1/2 cup pizza sauce
- 1 cup mozzarella cheese, grated
- 2 oz. soft fresh goat cheese (I used herbed)
- Fresh parmesan, for topping
- Sea salt and fresh cracked pepper, to taste
- Preheat the oven to 400*F.
- Cut your eggplant into six slices and season with salt and pepper. Set aside.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Lay a few slices of eggplant in the skillet and cook until it is lightly browned on one side (about 4 minutes) and then flip and cook on the other side (an additional 3-4 minutes) until it cooks down and looks nice and golden. Set aside and repeat with remaining eggplant slices.
- Drizzle the cut side of the ciabatta slices with the remaining oil (approx. 1 tablespoon each) and place, cut side down, in the warm skillet until the bread is golden brown (1-2 minutes).
- Lay the bread, cut side up, on a parchment lined baking sheet, and spoon some pizza sauce on top. Sprinkle the sauce with grated mozzarella cheese and some crumbled goats cheese and dot some more pizza sauce on top. Sprinkle some fresh parmesan on top, if desired.
- Bake until the topping is hot and slightly browned, about 12 minutes.
- Before serving, crack some fresh pepper on top and then slice into small pieces.
Recipe adapted from Annie's Eats