Eggplant Bruschetta (Bruschetta alla Melanzana)

Eggplant Bruschetta (Bruschetta alla Melanzana)

Photo by Erin S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    diced eggplant

  • 3

    large diced tomatoes

  • 4-5

    LARGE garlics, smashed

  • 2

    TBSP chopped Italian parsley

  • Olive oil

  • Grated sharp Italian cheese (optional)

Directions

Sauté the diced eggplant in a TBSP of olive oil on medium heat for a few minutes. Then add the smashed garlics, lower the heat and continue to sauté for a few more minutes. Add the parsley and tomatoes, cover the pan, and continue to cook until all ingredients are fully sautéed. Turn off the heat, add 2 TBSP olive oil, and let cool. Meanwhile, slice bread and begin toasting each slice…(…since I bake my own bread using my mother in law’s starter, I always save some for bruschetta =) When fully toasted, top each slice with the eggplant mix. When all slices are topped, drizzle additional olive oil. Wait at least 30 minutes before serving for the flavors to fully incorporate. Just before serving, top with any grated sharp Italian cheese of your choice (optional)

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: