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Ingredients for 2 servings of Eggplant Bruschetta: 1 large eggplant, 2 medium tomatoes, 1 tsp. minced garlic, 1 tsp. chopped basil and parsley, pinch dried oregano, 2 tbsp. olive oil, 2 oz. each mozzarella and Parmesan cheese, grated, 1 cup tomato sauce, salt and pepper to taste.
Recipe: Cut the eggplant horizontally in the middle and remove the seeds to form boat shapes. Dice the tomatoes and mix them with the olive oil, herbs and minced garlic. Season the bruschetta mix with salt and pepper, and put some seasoning on the eggplant, too. Fill the eggplant boats with the bruschetta mix and grate some mozzarella cheese on top. Bake in a preheated oven at 375 F until the eggplant is soft. Serve over warm tomato sauce and grate some fresh Parmesan on top.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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I made this last night. It has a good flavor but the skin was tough. Is it possible that I didn't cook it long enough or is this how it is supposed to be?
fyi. Cooking time is longer than expected.
-------------------- "Not everything that counts can be counted, and not everything that can be counted counts." (Sign hanging in Einstein's office at Princeton) Leap and the Net will Appear. Posts: 3891 | From: No good deed goes unpunished. | Registered: May 2007
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