Tomato, Basil and Eggplant Flatbread With Blue Cheese Recipe - Food.com

Ingredients

• 1 cup water, warm to the touch (110 to 115 degrees)
• 1 teaspoon granulated sugar
• 1/4 teaspoon active dry yeast
• 4 teaspoons extra-virgin olive oil
• 1 cup all-purpose flour
• 1 1/2 cups whole wheat flour, plus extra for kneading and rolling dough
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 large eggplant, sliced very thin (about 1/8 inch thick)
• olive oil in a spray bottle
• salt
• fresh ground black pepper
• extra-virgin olive oil (in spray bottle)
• 1 tablespoon garlic, minced and lightly sauteed (or roasted garlic paste)
• 1/2 cup grated parmesan cheese, divided
• 1 bunch fresh basil leaf, torn and divided
• 2 plum tomatoes, sliced very thin and divided
• 1/2 cup crumbled blue cheese, divided