Roasted Eggplant Flatbread with Mozzarella, Basil & Lemony Arugula

Directions

1. 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.
2. 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.
3. In a medium bowl, juice the lemon and whisk in oil, Dijon, honey, salt, and pepper to make a light dressing. Set aside.
4. In a separate small bowl, combine the tomato sauce with the listed spices to create a seasoned sauce for the base.
5. Coarsely grate the mozzarella so it melts evenly when heated.
6. 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.
7. Return the flatbreads to the oven and bake until the cheese is melted and everything is warmed through, about 5 minutes.
8. Toss the arugula with the lemon dressing so it is lightly coated but still vibrant. Mix gently to keep it from wilting.