Eggplant Parmesan Bruschetta

By khojnicki

Ingredients

• 1 Japanese eggplant
• Olive oil
• Salt
• Pepper
• Toast rounds
• Mozzarella cheese
• Marinara sauce
• Parmesan cheese

Preparation

Step 1

Slice eggplant into 1/2" thick rounds and toss with olive oil, salt and pepper to taste. Spread on a baking sheet and roast about 12 mins at 425 degrees F. Top the toast rounds with mozzarella, eggplant, marinara sauce and parmesan cheese. Bake until the cheese melts.