Eggplant Parmesan Flatbread

Trim and thinly slice the eggplant lengthwise. Place a large nonstick skillet over medium-high heat and add 2 tbsp olive oil. Once hot, add the eggplant in one layer and cook until softened and browned, about 2 minutes each side. Once cooked, season with salt and pepper.

Set the oven to broil. Spread the roasted garlic paste on the naan. Sprinkle with salt and pepper and then layer on the eggplant, overlapping slightly, until all of the slices are used.

Pick the thyme leaves from the stems. Sprinkle the flatbreads with thyme leaves and sun dried tomatoes. Top with Follow Your Heart vegan mozzarella. Place the flatbreads onto a baking sheet. Broil until the vegan mozzarella is melted, about 4 to 6 minutes.

Use a peeler or mandoline to make long ribbons with the zucchini and add to large bowl. Roughly chop the hazelnuts. Add the chopped hazelnuts, arugula, white balsamic vinegar, and 1 tsp olive oil to the zucchini and season with salt and pepper. Toss salad well to combine.

Once the flatbreads are finished, cut into quarters.

Serve the eggplant parmesan flatbreads on large plates alongside the shaved zucchini and arugula salad.