Saturday, September 8, 2012

Organic Eggplant Bruschetta

If you are looking for an appetizer that will impress your family or friends, I recommend you try this. I combined two of my favorite recipes and it was delicious. My mom has already requested I make this for her when I visit later this month.
Easy Baked Eggplant
Topped with Bruschetta = Yummy

Organic Eggplant Bruschetta

Preheat oven to 350ยบ

1 organic eggplant, peeled and sliced into 1/2 inch rounds
4 Tbsp. mayonaise
1/2 cup seasoned breadcrumbs
4 organic plum tomatoes, chopped
1/3 cup organic fresh basil, chopped
1/4 cup grated parmesan cheese
2 garlic cloves chopped
1 Tbsp. balsamic vinegar
1 tsp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
  1. Peel and slice eggplant into 1/2 inch rounds.
  2. Spread Mayonaise on both sides of eggplant
  3. Pat eggplant slices in seasoned breadcrumbs on both sides
  4. Bake for 20 minutes, then flip and bake for 20 more
  5. Mix tomatoes, basil, parmesan cheese, garlic, vinegar, olive oil, salt and pepper and allow to sit about an hour or two.
  6. Top browned eggplant with bruschetta topping and enjoy!

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