Eggplant Bruschetta

Course : Eggplant
Serves: 16
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1 small eggplant -- cut in 1/4 inch slices
22 teaspoons salt
1/2 Medium red pepper
1/2 Medium yellow pepper
2 tablespoons olive oil
2 teaspoons lemon juice
1 loaf french stick -- sliced diagonally
2 cloves garlic -- cut in half
1/4 cup asiago -- crumbled

Preparation / Directions:

1. Toss eggplant slices with salt in a colander set over a bowl; let stand 30 minutes. 2. Gently squeeze water from eggplant and pat dry. 3. Preheat oven to 400F. Lightly brush a large cookie sheet with olive oil. 4. Arrange eggplant slices in a single layer on cookie sheet and brush tops lightly with olive oil. Bake 7-10 minutes or until soft. 5. Remove from tray and sprinkle with lemon juice. 6. Preheat broiler, place peppers on cookie sheet skin side up and broil until blackened all over; about 5 minutes. 7. Remove peppers from cookie sheet and peel off skin; cut into strips. 8. Brush one side of bread slices with oil; place on cookie sheet toast in preheated oven at 375F until toasted. 9. Rub toasted bread with garlic. To Assemble: 10. Cut eggplant to fit bread, sprinkle with cheese the top with pepper strips. 11. Warm in oven and serve.

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