Eggplant (Aubergine) Bruschetta

SweetySJD's Note:

This is elegant, but simple. A different take on classic bruschetta.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 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.

Reviews

[Engrossed]

WONDERFUL! I used to hate eggplant but have discovered in the last few years that if you cook it with flavorful ingredients it's great! I usually don't bother salting my eggplant but did this time. I also sprinkled the slices with garlic salt just before topping and I added 2 cloves of minced garlic to the mix. It broiled about 7 minutes and was tender, firm and juicy with a flavorful topping. We ate ours with a knife and fork. If you like all of the ingredients give it a try! Don't expect it to be exactly like the bread version. I chose this for the South Beach Diet. Made for 1-2-3 hit wonders.

[BarbryT]

Nice taste and the presentation is lovely. Personally, I prefer the texture of toasted bread to that of eggplant as the base for these traditional toppings. Perhaps there is a trick I never have learned to keeping broiled eggplant from becoming leathery. I would welcome education on this matter. I'm sorry I can't rate it more highly.