Eggplant (Aubergine) Bruschetta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is elegant, but simple. A different take on classic bruschetta. Ingredients:
1 medium eggplant, cut into 1/4-inch slices |
1/2 teaspoon salt |
3 medium tomatoes, seeded and chopped |
2 tablespoons fresh basil, minced |
1 cup mozzarella cheese, shredded |
2 tablespoons parmesan cheese, shredded |
Directions:
1. Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss.
2. Let stand about 30 minutes. Rinse and drain well.
3. Coat both sides of each slice with nonstick cooking spray.
4. Place on a broiler pan.
5. Top eggplant with tomatoes, basil and cheeses.
6. Broil until eggplant is tender and cheese is golden and bubbly.
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