Eggplant Bruschetta

By miss5elements

Here’s a memorable take on an all-time classic. Maxine Petersohn tops eggplant slices with chopped tomatoes, fresh basil and cheese before broiling them. "My family thoroughly enjoys them," she pens from Cortez, Florida.

Ingredients

• 1 medium eggplant, peeled and cut into 1/4-inch slices
• 1/2 teaspoon salt
• 3 medium tomatoes, seeded and chopped
• 2 tablespoons minced fresh basil
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons shredded Parmesan cheese

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted. Yield: 8 servings.