PITTSBURGH -- As locally grown produce fills farmers markets, there’s never been a better time to embrace seasonal eating.

One favorite summer option, thanks to its neutral flavor and a spongy texture that turns creamy when cooked, is eggplant. Technically a fruit, the dark purple globes and more slender Japanese variety can be fried, baked and/or grilled. It works just as well as a headliner in eggplant parm as it does in supporting roles — say, a stir-fry or curry or seasonal summer stew like ratatouille.

Eggplant provides both soluble and insoluble fiber, and one cup has only 20 calories. It’s also rich in antioxidants that promote healthy aging and support your overall immune system.

Eggplant should soon arrive in local stands and grocery store produce aisles. If you, like me, swear this is the year you’re actually going to get the five daily servings of fruits and vegetables recommended by the USDA, eggplant is a great place to start. Especially if you do something fun with it, like turn slices into a flatbread for sandwiches.

For this hand-held sandwich, I spread the cheesy eggplant crust with a couple tablespoons of jarred basil pesto, then filled it with a savory mix of sauteed cherry tomato, onion and garlic. I also added a few thin slices of jamón serrano, a Spanish dry-cure ham with a mild, salty flavor.

When I texted a picture to my daughter, Olivia, she suggested the sandwich would benefit from some sort of dipping sauce; I countered that would make it too messy for a desk lunch. Then again, my sister ate one of the halves with a knife and fork, so maybe it’s not a bad idea, depending on the mix of ingredients.

Rather keep it strictly vegetarian? Build a Caprese-style sandwich with tomato, slices of fresh mozzarella, a handful of arugula and a drizzle of balsamic glaze. A creamy hummus would also make a fantastic filler, as would a heartier combo of your favorite meat and cheese — say turkey, bacon and provolone. When it comes to flatbreads, the sky’s the limit.

Cheesy eggplant flatbread

Cook’s note: Pick an eggplant that has a firm skin and gives a light spring when squeezed; if it’s mushy, it’s over-ripe. Also, the cap and stem should be green. Eggplants with wrinkled skin are dehydrated, and past peak freshness.

1 large eggplant, thinly sliced

Sea salt

2 cups shredded mozzarella or mozzarella-Parmesan mix cheese, divided

Oil, for drizzling

1 cup halved cherry tomatoes

½ small red onion, thinly sliced

1 or 2 garlic cloves, finely minced

2 tablespoons homemade or jarred basil pesto

1 ounce thinly sliced ham, such as jamón serrano

Fresh basil leaves

Line a baking sheet with parchment paper and preheat oven to 425 degrees.

Sprinkle eggplant slices liberally with salt, and allow to sit for 10-15 minutes on a cutting board or other prep surface to draw out the water. Pat dry with a paper towel.

To prepared pan, add a thin layer of shredded mozzarella. Lay the eggplant slices on top of cheese in rows, overlaying the edges slightly, to form a solid rectangle. (I used 12 slices of eggplant.)

Top with remaining shredded mozzarella, then bake for 20-25 minutes, or until the edges are golden and bubbling.

While eggplant is baking, drizzle a little oil in a saute pan and, when it sizzles, add cherry tomatoes, red onion and garlic. Cook, tossing occasionally, until tomatoes burst and onion softens, then set aside.

Remove from oven and allow to cool slightly, then lay another sheet of parchment paper on top, and flip the eggplant flatbread over onto a prep surface.

Spread basil pesto evenly on the cheese base, then layer with the tomato-onion mixture, leaving a 1-inch border around the toppings. Add the ham and basil leaves, then roll tightly from the bottom up, pressing gently to compact the ingredients. Use the edge of your parchment paper to help lift and tightly roll the flatbread from the bottom upward. (Press gently as you roll to keep the wrap compact and secure.)

Unwrap the roll, then slice it in half using a sharp knife and enjoy.

Makes 1 large wrap.

— Gretchen McKay, Post-Gazette

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