Eggplant On French Bread With Tomato-Kalamata Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 large tomato, seeded and chopped |
12 kalamata olives, pitted and chopped |
1/3 cup chopped fresh basil leaves |
1 1/2 teaspoons red wine vinegar |
4 (1-ounce) diagonally cut slices french bread (about 3/4 inch thick) |
4 (1/2-inch-thick) diagonally cut slices unpeeled eggplant |
1 tablespoon olive oil |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Combine first 4 ingredients in a medium bowl; toss well. Set aside.
2. Arrange bread, cut side up, on an ungreased baking sheet. Broil 5 1/2 inches from heat 3 minutes or until lightly toasted.
3. Arrange eggplant in a single layer on a baking sheet. Brush eggplant evenly with olive oil. Broil 3 inches from heat 2 minutes on each side or until golden.
4. Top each bread slice with 2 tablespoons olive mixture, 1 eggplant slice, 2 additional tablespoons olive mixture, and 1/4 cup cheese. Broil 5 inches from heat 1 1/2 minutes or until lightly browned. Allow to stand 3 minutes.
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