Eggplant Flatbread with Prosciutto and Arugula

1. Preheat oven to 350F. Line a baking sheet with parchment paper. Peel eggplants with vegetable peeler and grate with a cheese grater. Beat eggs.

2. Place grated eggplant in a clean dish towel, and squeeze over a sink to remove excess liquid.

3. Pour grated eggplant into a large mixing bowl. Add in flax meal, almond meal, and eggs.

4. Add salt and pepper (generously) to taste. Mix until ingredients are evenly combined.

5. Pour batter onto the baking sheet. Smooth batter out with hands into a thin layer about 1/8 inch thick.

6. Bake crust for 30-35 minutes.

7. Remove the crust from oven. Lightly grease another piece of parchment paper with olive oil and place on top of crust.

8. Carefully flip the crust and then slowly peel off the parchment paper from the bottom side. Brush the flipped side lightly with olive oil.

9. Bake opposite side for about 15 minutes.

10. Meanwhile, thinly slice tomato and basil leaves. Cut or tear prosciutto into small pieces.

11. Remove flatbread from oven. Place pieces of prosciutto on the crust first.

12. Distribute arugula and fresh basil evenly over the prosciutto. Next, lay thin slices of tomato on top.

13. Finally, drizzle olive oil over the top and sprinkle with salt, pepper, dried basil and oregano and serve.